I’ve been feeling as if I have the “winter blues” lately, so to brighten myself up, I started thinking tropical. Caribbean pineapples are in season from December through February and by sniffing the, err, “butt” (that’s the end without the palms–the palm end is called the “crown”), I could tell it was perfectly ripe.
To make your pineapple into a cup, you have to core it. If you don’t have a corer, here’s what you do:
First, cut off the crown. (Save it for decoration, if you like, it looks super cute.)
Then insert a knife cutting across the middle. Then cut again to make an “x”. Make sure you don’t go through to the bottom because then you’ll have a hole and that’s no fun. Use a spoon (I used a grapefruit spoon and it worked like magic) to collect the pineapple. Set aside.
Now it’s time to mix your cocktail.
For this sparky brew, you’ll need two types of rum, grenadine syrup, and sparkling cider. A dark rum and a light rum—preferably a coconut rum—will work best.
In a dry mixing glass, add ice cubes, 4oz of sparkling cider, 1 oz of dark rum and 2 oz of coconut rum. Add dashes of grenadine as you desire. Shake it out and strain into your pineapple cup. Definitely add a fun straw.
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