Fresh pineapples are in abundance this season, I've made popsicles, fresh juice, smoothies and caramelized upside-down cakes with this delicious citrus fruit at home. Apart from eating them sprinkled with some chilli and salt, to relish childhood memories. There is so much more you could do with this sweet, tangy tropical fruit.
Considering most bars and clubs in the city have been closed, plus having a decent stock of a few bottles at home. Cocktails have definitely been on our weekly menu at home. As I started reading about them, I realised they are so simple to shake and make. The right ingredients, good quality liquor and fresh fruits plus garnishes, all make an amazing cocktail in the end.
I do not strain my juices to remove the pulp/ fibre once they are blended. Its a personal preference knowing that the goodness of nutrients is all there and also lends an amazing body to the overall drink. Fresh mint leaves from our home garden, gave this drink a super intense flavour, trust me you do not get that from store-bought or bunches picked from the market - the flavour is super strong!!
Syrups are a major ingredient in most of the cocktail recipes - it is easy to make and can be stored for a few weeks in a refrigerator. Feel free to experiment with the concoction.
For the syrup
1 cup of ripe pineapple chunks
2 tbsp - Brown sugar
In a saucepan over medium heat, cook pineapple and brown sugar with one cup of water. Until the fruit turns completely soft and the mixture reduces in half. Strain this into a heatproof, airtight bottle and store up to weeks in a refrigerator.
For the drink
2 Cups - ripe pineapple
8 - Mint leaves
60 ml - White Rum (if you are making a cocktail, else omit)
4 tbsp - Lime juice
2 tbsp - Pineapple Syrup
1 - Club soda
If you are making a mocktail, blend all the ingredients except ice cubes and pour the mixture into your glass along with 100ml club soda and ice cubes. Garnish with mint leaves and a lime wedge.
For the cocktail - In your pitcher - muddle pineapple, lime juice, mint leaves and pineapple syrup. Stir in the rum. Pour into glasses with ice cubes and top with club soda.