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
Ingredients
- 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
Instructions
- 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
Ingredients
- 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
Instructions
- In a large bowl, combine all ingredients. Divide mixture between 2 (32-ounce) wide-mouth Mason jars. Seal tightly, and refrigerate for 2 weeks.
- Strain infused rum into an airtight container, discarding solids. Refrigerate for up to 1 month.
