Spiced Pineapple, Right-Side Up
Pineapple, orange marmalade and baking spices make this rum and brandy-based cocktail reminiscent of an autumn version of pineapple upside-down cake. Enjoy as a single cocktail or try this for a group with the pitcher recipe below. If you make this for a book club, I'd love to hear what book you're reading (and what kind of snacks you pair with it!).
Want to make this for a group?
Serves 8-12
8 ounces white rum
8 ounces brandy
16 ounces pineapple juice
4 ounces lime juice
6 ounces spiced syrup
8 ounces orange juice
10-12 dashes angostura bitters
club soda, optional
Combine all the ingredients in a large pitcher. Cover and refrigerate until chilled, at least an hour, but up to a day in advance. Add 4 cups of ice to the pitcher before serving. Have your guests enjoy it over fresh ice and with a splash of club soda, if desired.
Spiced Pineapple Right-Side Up
makes 1
1 ounce white rum
1 ounce brandy
2 ounces pineapple juice
1/2 ounce lime juice
3/4 ounce spiced syrup
1 teaspoon orange marmalade
2 dashes angostura bitters
for garnish: pineapple wedge, orange peel, lime peel, cinnamon stick and star anise.
To prepare the garnish, start with the pineapple. Cut a half inch slice from a whole pineapple crosswise (core included). Cut the slice in half so it resembles a half moon. Curve the slice inside the rim of your serving glass, then spear the insides with a cinnamon stick about a half inch from each end to hold it in place. Decorate the garnish with orange and lemon peel slices and a star anise.
Add a large ice sphere or cube to a rocks glass or similar sized drinking glass. Fill a cocktail shaker half full with ice. Add white rum, brandy, pineapple juice, line juice, spiced syrup and orange marmalade to the cocktail shaker, then shake vigorously for at least a minute. Strain into serving glass over the ice cube, give the drink a few shakes of angostura bitters and garnish.
Spiced Syrup
makes about 8 ounces
1 cup brown sugar
1 cinnamon stick
1 vanilla bean, split open with seeds removed and pod discarded
3 whole cloves
2 whole star anise
1 whole nutmeg, smashed
Combine brown sugar, cinnamon, vanilla bean seeds, cloves, star anise, and the smashed whole nutmeg in a small saucepan with 1 cup water. Bring to a gentle boil. Once boiling, lower to a simmer, cover and remove from heat. Let sit for at least 20 minutes before straining out the syrup. Strain through a fine mesh sleeve and store the spiced syrup in a sealable container in the refrigerator until ready to use. Use the syrup within one week.
