As promised here is a drink recipe for Pineappletinis cocktails. I basically “stole” the recipe from a local bar which sells them as a Happy Hour drink. Pineapple rum was a little harder to find than I first thought, I’ve been using Captain Morgan’s Parrot Bay.
I have to tell you, this drink is like candy. Super, super sweet. Diabetically sweet. There’s almost no sharp alcoholic flavor from the rum. I’ve been playing around with the proportions, but I find equal parts rum + pineapple juice work best. However I might try two-thirds rum and one-third pineapple juice because the rum is so sweet. Whatever the proportions you like, mix the two together and pour into a cocktail glass. Then pour a tiny amount of grenadine down one side of the glass so it collects on the bottom.
I may start posting periodic cocktail recipes. I also bought a “Drinking Liberally Mixology” book. (They didn’t print my submitted Fishbowl cocktail. Which I found it worked better visually in a cocktail glass than a punchbowl).
Other drinks I’ve written about: Pear Cocktail—although I haven’t actually tried it—and an “improved” Fuzzy Navel that I’m kind of iffy about. Now that I bought Licor 43 to make the above drink I’m trying to figure out what else I can use it for.
I have such an eclectic collection of liquors, here’s what is in my cabinet right now.
Astristocrat Vodka (four years old)
Triple Sec (just a few ounces)
Captain Morgan’s Private Stock (my friend bought that for my 30th and left it here)
Captain Morgan’s Parrot Bay Pineapple-flavored Rum
Sapphire Gin (but only an ounce and a half)
G.E. Massenez Crème de Peche
Anyone got ideas what I could make with these without buying anything new?
Saturday, June 09, 2007