This tasty pineapple rum cocktail is everything a tropical drink should be: sweet, fruity, and icy cold.
Cooks' note:
If you're making this entire menu, buy 1 very large pineapple (about 4 1/4 pounds) — you'll have enough to make this cocktail, plus the ginger pineapple fried rice and the pineapple macadamia nut meringue pies.
Recipe information
Total Time
20 min
Yield
Makes 10 drinks
Ingredients
6 cups (1-inch) chunks cored peeled pineapple (labeled "extra sweet")
12 oz (3/4 cup) amber rum such as Bacardi
3 oz (6 tablespoons) Cointreau or other orange-flavored liqueur
1 1/2 tablespoons fresh lime juice
3/4 cup superfine granulated sugar
6 cups ice cubes
Preparation
Purée 2 cups pineapple chunks, 1/4 cup rum, 2 tablespoons Cointreau, 1/2 tablespoon lime juice, 1/4 cup sugar, and 2 cups ice in a blender at high speed until very smooth, about 1 minute. Transfer to a large pitcher, then make 2 more batches in same manner, transferring to pitcher. Serve immediately.
