Last August, during the dog days of summer, I posted my Chicken Noodle Soup recipe, noting it’s always a good time for Chicken Noodle Soup. Now in the dead of winter guess what I’m drinking alongside this soup? Besides the Boulevardier, of course.
You’ll never figure it out, because I’ve probably used it once as a base alcohol on Apéritif Friday.
Not the hugest fan of the Caribbean favorite, I recently decided that it might be tasty if infused with some fresh pineapple. So off to Binny’s I went, looking for a cheap to mid-range white rum to play around with. Guess what I found lining the rum aisle? Scads of pineapple infused options! White rum, dark rum, high end, scallywag bottom of the barrel – you name it. Turns out my idea was sound.
I had a pineapple on my counter for about four days waiting to be stripped, sliced, and doused, but it turned gnarly so I bought another. Enter my personal forty-something science fair – let’s see which infusion tastes better.
Old, tired pineapple? Or fresh, new pineapple with a pretty green top?
The older one (on the left) had some bruising, but I suspected would taste best because it was sweetest.
To test out my theory, I asked a couple of twenty somethings who came home to join us for an ’80s rock concert to try some out.
They concurred – the sad looking pineapple worked best in the infusion. We tried it straight up: delicious. Then we added a squeeze of lime and some sparkling water. Fantastic. Then I really got to work and started concocting.
Meet the Pirate’s Booty. It’s bootylicious! Full flavored – and I quote: “Mom, there’s so much going on in this drink I don’t know what I like best about it. But I LOVE IT!” Considering the two cocktails lasted all of 15 minutes, I’d say we have a winner.
In the height of 2018 Snowmageddon,
grab some pineapple, light rum, dark rum (really and truly you can’t go wrong with Dictador. It’s superb.), limes and oranges. Oranges are peaking now, so grab some minneolas, cara caras, and blood oranges. Play around with all the flavors, and use the extras to make an orange / shaved fennel / tarragon salad. YUM!
Finally, give the garnish on the rim of this drink a try. Make a honey simple syrup and toast up some coconut, then get to work.
I used unsweetened coconut because it’s all I buy, but if you’re in to the sweetened stuff that works too. Toasting it brings in more flavor, crunches things up, and makes for the BEST garnish! Any extra can be used on salad, as a topping for soup, in your granola, on yogurt, ice cream, in smoothies, you name it – if it lasts that long. I devoured all of mine before the booze even hit the glass, it’s that good. Coconut is truly an underrated option for fun in the kitchen, and it makes a fantastic garnish for rum drinks.
Lastly, I need to give an unpaid endorsement to this nifty little guy. The Anchor Hocking 5 oz measuring glass is IDEAL for concocting apéritifs. I hate shot glasses because to get the full ounce, you have to fill it to the brim and liquid gold ultimately spills in places it doesn’t belong.
But with this little workhorse?
Nary a drop ends up outside the cocktail glass; therefore, it all winds up in your apéritif glass, and ultimately in your gullet.
Close your eyes with me, conjure electric blue water and sandy beaches, and sip this treasure while you make-believe away the winter blues. Then bookmark this sucker for summer parties and boat rides – I know I will!
- For the Pineapple Infused Rum
- For the Coconut Garnish
- Shredded coconut, unsweetened or sweetened
- Honey Simple Syrup (equal parts honey and hot water, mixed)
- For the Pirate's Booty
- 2 oz Pineapple Infused Rum
- 1 oz dark rum (Dictador recommended)
- 1 oz freshly squeezed orange juice
- 1 oz freshly squeezed lime juice
- Honey Simple Syrup
- Toasted Coconut
- Orange slice, pineapple chunk, cherry to garnish
- Infuse the rum: slice off the outer flesh of the pineapple and slice the fruit into pieces. Add it to a glass jar, cover it with white rum, and let sit for a minimum of four days.
- Strain the infused rum into a clean jar.
- Pour the 2 oz infused rum, 1 oz dark rum, and 2 oz of juice into a glass container. Mix with a spoon.
- Toast the coconut: on medium-low heat, pour about ½ cup coconut into a dry, non-stick pan. Constantly move the coconut around until it is light brown in color and emits a nutty scent. DO NOT OVERCOOK or walk away from the pan as it will burn quickly.
- Remove from heat.
- Dip the rim of the glass into the honey simple syrup, then into the toasted coconut.
- Fill the glass with ice.
- Carefully pour the cocktail ingredients into the rimmed glass through a fine meshed sieve to catch any juice pulp.
- Garnish with an orange wheel, pineapple chunk, cherry, or fun little umbrella. Serve poolside or close your eyes and dream about the Caribbean. 🙂