Today I am sharing a new summer cocktail recipe, using one of my favorite fruits: pineapple. I am such a pineapple fan. I love how sweet and delicious this delectable fruit is. When it comes to my candle line, I made sure to include a pineapple scent in the collection.
Our pineapple cilantro scent is one of Eating with Erica‘s best sellers. The scent is very tropical, with hints of sweet coconut, fresh cilantro, and, of course, juicy pineapple.
During the 1600s, pineapples were known as a “bad and bougie” fruit — meaning, it was the ultimate symbol of wealth, and it became the ultimate symbol of southern hospitality. It’s no wonder that it was christened the “king of fruit.” Here are some other facts about pineapples:
Hawaii produces about 1/3 of all pineapples in the world. The top of a pineapple, after cleaning and drying it, can be planted in soil, and a new plant will grow!
Pineapples ripen faster upside down.
Pineapples take about 18 to 20 months to become ready to harvest.
Besides fruit salads and tropical drinks, pineapples are also used to make wine.
Pineapple is also great for tenderizing meat.
A pineapple plant can, in the wild, stay alive and continue giving fruits for up to 50 years.
I love creating this cocktail because it requires minimal ingredients, and it takes less than ten minutes to create. I am sure that you will have all the ingredients in your pantry. If you are having a backyard barbecue or even a themed-party such as a lū’au, this cocktail would be ideal to make in batches.
Happy summer, friends!
For this cocktail, you will need the following:
1.5 ounces of white rum
3 ounces of pineapple juice
Sparkling Ice Coconut Pineapple
Nutmeg, for garnish
Add white rum and pineapple juice to the shaker. Add ice.
Stir and strain into chilled old-fashioned glass.
Top with Sparkling Ice Coconut Pineapple.
Garnish with a pinch of nutmeg.