Warm balmy evenings on the terrace, overlooking sparkling blue water – Summer entertaining with a touch of spice. Serves 6 large cocktail glasses.
5 ice cubes
2 cups (300g) diced, fresh ripe pineapple
200ml white rum
60ml dark rum
Juice of 2 large limes
Juice of ½ medium orange
3 tbs caster sugar
¼ tsp ground cinnamon
400ml chilled ginger beer
Crushed ice, for serving
Thin lime slices, for serving
Place the ice cubes and pineapple into the blender jug. Add the white and dark rum, lime and orange juice, sugar and cinnamon. Cover and select ice crushing. Process until roughly crushed.
Add the ginger beer and process selecting speed 5 (liquify) for 4 seconds or until combined.
Allow the foam to settle before serving over crushed ice.
To serve, top with extra lime slices.
- Do not over mix or the cocktail will foam excessively.
- Alcohol or ginger beer soft drink may be used (to lower the alcohol content use ginger beer soft drink).
- For a long cooling drink rather than a cocktail, omit the rum and serve in a long glass topped with extra ginger beer.