Pineapple suprise
Who doesn't love a sparkler?
Summer is nearly here, it’s getting warmer and time to cool down with a refreshing cocktail.
I went to Cape Verde in west Africa a few years back which was like a tropical paradise, I wanted a drink to bring this feeling back. I started thinking about base ingredients, Rum a main staple of the Caribbean would be the main Alcohol but what mixers would go with it? Then I had an idea, Pineapple juice. But why use juice from a carton when you can use the juice from the actual fruit then use the fruit to drink your tasty cocktail from. Ding Light bulb moment!
Pineapple hollowed and filled with tropical juices and spiced rum, now to find other ingredients. Peach schnapps, coconut rum, and melon (which I've had in my cupboard years and wondered what to do with!)
To start I trimmed the top off the pineapple then hollowed the fruit out saving the fruit in a jug. Once I’d finished I blended up the fruit to get a juicy pulp, I strained the pulp through a fine sieve to just keep the juice, and I’ll warn you now this takes a while so you can rush!
Once I’d retrieved the juice I then I mixed 50ml of it together with some ice before adding the following (click on bottles for more details on products)
Summer is nearly here, it’s getting warmer and time to cool down with a refreshing cocktail.
I went to Cape Verde in west Africa a few years back which was like a tropical paradise, I wanted a drink to bring this feeling back. I started thinking about base ingredients, Rum a main staple of the Caribbean would be the main Alcohol but what mixers would go with it? Then I had an idea, Pineapple juice. But why use juice from a carton when you can use the juice from the actual fruit then use the fruit to drink your tasty cocktail from. Ding Light bulb moment!
Pineapple hollowed and filled with tropical juices and spiced rum, now to find other ingredients. Peach schnapps, coconut rum, and melon (which I've had in my cupboard years and wondered what to do with!)
To start I trimmed the top off the pineapple then hollowed the fruit out saving the fruit in a jug. Once I’d finished I blended up the fruit to get a juicy pulp, I strained the pulp through a fine sieve to just keep the juice, and I’ll warn you now this takes a while so you can rush!
Once I’d retrieved the juice I then I mixed 50ml of it together with some ice before adding the following (click on bottles for more details on products)
25ml Captain Morgans Rum
|
15ml Melon Liqueur
|
15ml
Malibu Rum
|
15ml Peach Schnapps
|
Give it all a good shake in an cocktail shaker, then double strain into the Pineapple the straining may take a while as its quite syrup like is pineapple juice.
The finishing touch however is an indoor sparkler, these can be found in major card shops, and I got mine from the card factory in Leeds. Light the fuse and pass to your drinker. This cocktail is all about the presentation they often say you eat and drink with your eyes so give it a go!
If you really wanted to go for flair and were serving them at a bar you could use brown sugar and a blow torch on top of the liquid to caramelise it, however I was 3 cocktails in at this point so decided it wasn’t the safest idea!
The finishing touch however is an indoor sparkler, these can be found in major card shops, and I got mine from the card factory in Leeds. Light the fuse and pass to your drinker. This cocktail is all about the presentation they often say you eat and drink with your eyes so give it a go!
If you really wanted to go for flair and were serving them at a bar you could use brown sugar and a blow torch on top of the liquid to caramelise it, however I was 3 cocktails in at this point so decided it wasn’t the safest idea!