Shell Beach Cocktail

Shell Beach Cocktail

Pineapple-Ginger Rum adds a festive touch to our Shell Beach Cocktail. It’s perfect for a crawfish boil.

Shell Beach Cocktail
Yields: 8 servings
  • 2 cups sparkling wine, chilled
  • 1½ cups Pineapple-Ginger Rum, chilled (recipe follows)
  • 2 ounces blood orange bitters
  • Garnish: candied pineapple, fresh rosemary sprigs, orange peel, lime peel
  1. In a large pitcher, combine sparkling wine, Pineapple-Ginger Rum, and bitters. Serve over ice. Garnish with candied pineapple, rosemary, and citrus peels, if desired.

Pineapple-Ginger Rum
Yields: 8 servings
  • 8 ounces cubed fresh pineapple
  • 2½ cups white rum
  • ¾ cup roughly chopped fresh ginger
  • 1 tablespoon orange zest
  • 2 teaspoons lime zest
  • 2 teaspoons lemon zest
  • 6 whole star anise
  1. In a large bowl, combine all ingredients. Divide mixture between 2 (32-ounce) wide-mouth Mason jars. Seal tightly, and refrigerate for 2 weeks.
  2. Strain infused rum into an airtight container, discarding solids. Refrigerate for up to 1 month.



Please enter your comment!
Please enter your name here

Rate this recipe:  

This site uses Akismet to reduce spam. Learn how your comment data is processed.