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!
Ingredients
Rumbullion
- 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
Instructions
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).
Notes
You may need a couple more ice cubes if the pineapple juice is not cold.
We have found if we add too much ice we don't get as nice a foam.