This is the time of year when pineapples are at their most flavourful and found in most grocery stores. This is the perfect cocktail to take advantage of pineapple’s sweet juice, which blends with other wonderful tropical flavours of rum, orange and coconut.
The Painkiller cocktail came from the Soggy Dollar Bar on the British Virgin Islands. Its creator never gave up the exact recipe so people have had to develop their own variations. Here’s mine!
2 oz Brugal Anejo Rum
2 oz pineapple juice
2/3 oz orange juice
2/3 oz coconut cream
Pineapple wedge and leaf to garnish
Combine all ingredients into a cocktail shaker and shake vigorously. Give it a few extra shakes than usual to ensure the coconut cream is well mixed in with the other ingredients. Strain into a tall glass filled with ice. Place a wedge of pineapple on the rim and include a washed pineapple leaf if desired.
Use fresh juice for the best flavour. When shopping for a pineapple, choose one that’s almost completely yellow from the bottom up. These are the ripest and will have the best flavour.
I like to pick up drink recipes during tropical vacations. The Atlantic Breeze, which I came across while visiting the Cayman Islands, is refreshing enough to make you feel like you’re on vacation even when you aren’t. The flavours start with sweet vanilla, followed by light apricot, pineapple, tart lemon and dry aged rum.
1 1/2 oz Brugal Anejo Rum
1/2 oz Bols Apricot Brandy liqueur
2 1/2 oz Pineapple juice
1/2 oz Lemon juice
1/4 oz Galliano Liqueur
Garnish with an orange wheel
Pour all ingredients except the Galliano into a tall glass filled with ice. Stir and then float the Galliano on top. Garnish with an orange wheel and enjoy.
This drink is a breeze to make. Floating the Galliano on top allows the rich aroma and sweet flavour of vanilla to be the first to reach your senses.
Traditional daiquiris are a simple and breezy mix of light rum, lime juice and simple syrup– much different from the frozen blends that most people imagine. Escape the mundane this National Daiquiri Day with the Cruzan Daiquiri.
-1 part Cruzan Aged Light Rum
-A splash of Lime Juice
-1/2 tsp. Sugar
Combine ingredients into a mixing glass and shake well with ice. Serve in a rocks glass, or strain to a cocktail glass.
Weekends are what many of us count down to each week — the few days we take for ourselves and relax. To help you chill out, try this fruity-sweet cocktail full of tropical notes of coconut, banana, and orange.
May you have a great weekend!
2 oz. Cruzan coconut rum
1 oz. Brugal Anejo rum
1 oz. Bols banana liqueur
3 oz. orange juice
Swirl of grenadine
Pour rums, liqueur and grenadine into a tall glass filled with ice. Add orange juice and top with ginger ale. Carefully stir and garnish with any tropical garnish, or a cocktail umbrella.
If you’re serving a few people, make up a pitcher so you can relax instead of constantly preparing more drinks.
Pour all the ingredients except ginger ale into a pitcher. When someone needs a refill, stir the pitcher and pour into glass with ice, then top with ginger ale.