This pineapple rum cocktail is something I put together while I was researching foods from the Fort Worth Stock Show and Rodeo and I stumbled on this gorgeous concoction from Fruteria Cano and knew it had just inspired a simple but fun cocktail recipe.
I stumbled on this gorgeous concoction from Fruteria Cano.
I decided to use rum (although it would make a great mocktail recipe too, just omit the rum and sub in 1/4 tsp. rum flavored extract) and so I found a bottle and went to work.
How to make this easy pineapple rum cocktail recipe
This cocktail recipe was pretty easy (though messy). All I did was slice off the top and pulverize the insides with a sharp knife. I removed some of the fruit and added about 2 oz lime juice and 2 oz Captain Morgan spiced rum. I muddled it up some more with the knife to blend, and added the whipped cream. Add a straw and you’re good to go, or spoon the mixture into glasses for a less-messy way to drink.
I am a mom of two and wife to a martial arts school owner, full-time social media professional and avid cook and gardener. I love creating recipes and involving my kids in the process. The food we cook is usually dairy-free and gluten-free, and sometimes paleo, but we make exceptions (ahem, sourdough bread). The “hippie” part of this blog comes into play in the ingredients we use—I’m pretty vigilant about the health of my family and you could even call me “crunchy.” The “modern” part is that I am busy! You won’t catch me making my own nut milk or churning butter (not that there’s anything wrong with that). I’m more than happy to take the shortcuts provided by our lovely grocery stores and online shopping —especially in the midst of this global pandemic.