Saturday Sips: Sparkling Pineapple-Cup Cocktail

By Mandy Fisher |

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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.)

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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.

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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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