Spicy Pineapple Rum Cocktail
Pineapple juice, fresh lime, homemade spicy ginger cordial and dark rum shaken together until foamy then poured into a chilled glass and garnished with fresh lime. This pineapple rum cocktail will transport you to a tropical paradise!Jump to Recipe
A couple years ago Aaron and I (Riss) went to the Bahamas and discovered this gem of a cocktail called a Rumbullion at the motel bar (British Colonial Hilton in Nassau) we were staying at. After drinking a lot but not nearly enough of them we decided we had to recreate them at home! We have been perfecting it over the last several months and finally have what we deem a winner! We did a little adjusting, like making ours less sweet and a little more spicy.
So grab yourself a bottle of rum and lets get this party started! Get a big one because it will go fast! The nice thing about making these at home is they won’t cost you $20 a sip haha.
What you need to make a Spicy Pineapple Rum Cocktail
- Dark Rum
- Pineapple Juice (cold)
- Spicy Ginger cordial
- Fresh ginger root
- Fresh lemon juice
- Cayenne pepper
Helpful tools for this recipe
- Martini glasses (optional) any glass will work, they just look the coolest in a martini glass or something with a wide top that you can fill clear full.
Other Tips for this recipe
We highly recommend using dark/black rum. Our favorite is Bacardi Black. We tried it with their Gold Rum and it wasn’t near as good.
how to make spicy pineapple rum cocktail
make the spicy ginger cordial
1. Combine 1 cup of shredded fresh ginger root (about 4 ounces) with 4 cups of water in a large saucepan. Bring to a boil, reduce the heat to a low boil and cook uncovered for 30 minutes or until reduced by about half.
2. Strain the mixture through a fine mesh strainer. Keep the liquid and discard the ginger. Rinse the pan to remove any ginger pieces.
3. Return the ginger liquid to the pan and add 1/3 cup sugar, 1/4 cup fresh lemon juice (about 2 small lemons), and 1 smidgen cayenne (a couple shakes). Stir until the sugar is dissolved. Bring back to a boil and cook 5 minutes.
4. Cool slightly and transfer to a container (preferably one that is easy to pour from) and chill. Store in the refrigerator for up to two weeks. Shake well before using (separation is normal).
make the cocktail
Put your martini/cocktail glasses in the freezer if desired. (this recipe is made for a 8.25 ounce glass). If you want the lime garnish then slice a lime into thin slices.
1. Add 2 ounces dark rum, 2 ounces cold pineapple juice, 1 ounce ginger cordial, the juice from 1 lime wedge (1/4 ounce), and 4-6 cubes of ice (more if the pineapple juice is not cold) to a cocktail shaker.
2. Shake vigorously for 30-45 seconds until very cold and foamy. Pour through a strainer into your glass, you might have to shake the foam out. Carefully place a thin slice of lime on top.
Spicy Pineapple Rum Cocktail
- 2 oz Dark Rum
- 2 oz Pineapple juice cold
- 1 oz Ginger Cordial recipe below
- 1 wegde Lime ¼ ounce
- 4-6 Ice cubes
- 1 thin slice Lime for garnish
Spicy Ginger Cordial
- 4 cups Water
- 1 cup Shredded fresh ginger root about 4 ounces
- ⅓ cup Sugar
- ¼ cup Fresh lemon juice about 2 small lemons
- 1 smidgen Cayenne pepper a couple shakes
For the Rumbullion
- Put your martini/cocktail glasses into the freezer if desired.
- In a cocktail shaker combine the rum, pineapple juice, ginger cordial, and juice from the lime wedge. Add 4-6 cubes of ice. Shake vigorously for 30-45 seconds or until very cold and foamy.
- Pour through a strainer into a chilled martini/cocktail glass. (you may need to shake the shaker to get all the foam out). Carefully place a thin slice of lime on top for garnish if desired.
- Serve immediately.
For the spicy ginger cordial
This should make about 2 cups of finished product so it should make around 16 drinks.
- Combine the water and ginger in a saucepan. Bring to a boil, reduce heat to medium and keep at a low boil (uncovered) for 30 minutes or until reduced by about half.
- Remove from the heat and strain through a fine mesh strainer, keep the liquid and discard the ginger.
- Rinse the pan to get rid of any remaining ginger pieces. Add the ginger liquid, sugar, lemon juice and cayenne pepper back to the pan, stir until the sugar is dissolved. Bring to a boil and cook 5 minutes.
- Chill completely. Store in the refrigerator for up to two weeks. Shake well before using (separation is normal).
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Thanks for reading and as always have fun in the kitchen!