2000s Recipes + Menus
Pineapple-Ginger Cocktails
Makes4 drinks
- Active time:5 min
- Start to finish:5 min
October 2008
It's easy enough to take some leftover pineapple (from our Pupu Platter), make a fruit salad, and call it a day. Or you could use it to make a round of these refreshing rum cocktails and call it a party. Fresh ginger puts the sizzle in this swizzle, while dashes of vanilla and bitters add intrigue—and keep the drink from becoming sticky-sweet.
- 1/2 pineapple (about 1 lb), peeled
- 1 tablespoon finely chopped peeled ginger
- 1/4 cup water
- 1/4 teaspoon pure vanilla extract
- About 6 dashes Angostura bitters (optional)
- Ice
- 1/2 cup rum (preferably dark; see cooks note, below)
-
Garnish:
pineapple wedges
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Cut pineapple into cubes and purée in blender with ginger, water, vanilla, bitters, and a pinch of salt. Strain through a fine-mesh sieve, pressing on and then discarding solids.
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Fill 4 (6- to 8-oz) glasses with ice, then add 2 Tbsp rum to each glass. Stir in pineapple mixture.
Cook’s note: For nonalcoholic drinks, substitute club soda for rum.
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- ian knauer,
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