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pineapple cocktail

pineapple cocktail

a delicious pineapple cocktail recipe to keep cool all summer long!

because summer really is the perfect time to sip colorful cocktails, en terrasse (meaning on a café terrace), by the pool, or on your sofa with some friends, a good book, or your favorite movie (or the last episode of the astronaut wives club!). and this one is so exotic with pineapple, lime juice and cane sugar syrup... just close your eyes and you can imagine yourself in the caribbean!

this is almost a "fake" alcoholic cocktail, as the rum will be heaten, so most of the alcohol in it will evaporate.

after straining the pineapple and ginger mixture, you'll end up with a kind a purée. don't throw it away! you can use it to make those delicious pineapple pancakes!

check the end of the article for an easy and tasty cane sugar syrup recipe! you can use it for all your cocktails.

for 5 large glasses:

inspired by zeste magazine

1 ripe pineapple

50 g ginger root

100 g (10 cl) cane sugar syrup

130 g (13 cl) rum

10 mint leaves

4 limes

cold sparkling water (kept in the fridge)

ice cube

peel the pineapple, remove the core and cut into chunks. peel ginger root and cut into thin slices.

using a blender, mix pineapple and ginger until smooth and frothy.

in a saucepan, heat pineapple mixture, rum, cane sugar syrup and mint leaves. bring to a boil then cook over low heat for about 20-30 minutes. this will allow two things: first, most of the alcohol contained in the rum will evaporate (but the taste will stay) ; and second, the mint leaves will flavor the mixture.

pour mixture through a fine sieve, pressing out as much liquid as possible (you can keep the pineapple purée staying in the strainer for this recipe).

leave to cool completely. add the juice of the 4 limes.

refrigerate for 2 hours before use (if you're running out of time, don't hesitate to put in the freezer for 15-20 minutes then 1 hour in the fridge).

at serving time, fill the glasses with 2/3 pineapple mixture and 1/3 cold sparkling water.

decorate with fresh mint leaves.

serve with ice.

piece of advice:

  • if your pineapple isn't sweet enough, feel free to add some more sugar cane syrup

  • the best cane sugar syrup is the homemade one! it's so easy to make, and it tastes so much better than the one bought in supermarkets. here's a simple and delicious recipe: for 1 small glass bottle: combine equal volumes of brown sugar (250 g) and water (250 g or 25 cl) in a saucepan, along with the seeds of 1 vanilla bean cut lengthwise (you can put the seeds and the bean scraped in the saucepan), 1 clove and 1 cinnamon stick. bring to a boil, and remove from heat once the sugar is dissolved. pour into a glass bottle with the clove, the cinnamon stick and the vanilla bean, and keep in the fridge (otherwise it will rot!). you can keep it for approximately one month

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