Mint Pineapple Rum Cooler Food

PINEAPPLE RUM COCKTAIL

Steps:

• In a cocktail shaker, muddle the mint with the sugar and lime wedges.
• Add the rum, pineapple juice and Maraschino liqueur to the cocktail shaker. Fill it with ice and shake until cold.
• Strain the drink into a glass. Shake on the bitters if desired. Garnish with mint, a lime wedge and a pineapple slice.

MINTY PINEAPPLE RUM

Steps:

• Place the first 5 ingredients in a blender; cover and process until pureed. Transfer to a 1-1/2-qt. pitcher; stir in rum. Pour 1/3 cup mixture into each glass. Add ice; pour 1/2 cup soda over ice. Garnish with pineapple slices and additional mint leaves.

PINEAPPLE AND MINT INFUSED WATER

Steps:

• Combine all ingredients in a large glass carafe or pitcher. Cover and refrigerate 12-24 hours. Strain before serving.

COCONUT & PINEAPPLE COOLER

Steps:

• Put 50ml coconut rum, 100ml pineapple juice, 25ml gin and 50ml cold water into each jam jar.
• Stir, then garnish each one with a piece of watermelon and a couple of coriander sprigs, squeezing the leaves a little bit first before dropping them into the jars to help release the flavour. Screw on the lids and chill or set in ice buckets until needed - they will keep well for 4-6 hrs.

MINT-PINEAPPLE RUM COOLER

Steps:

• In a tall glass filled with ice stir together rum, juice, and syrup until combined well.
• Garnish drink with pineapple and mint.
• To make simple syrup:
• Chop mint. In a saucepan bring sugar, water and mint to a boil, stirring until sugar is dissolved. Simmer syrup, undisturbed, 2 minutes. Pour syrup through a fine sieve, pressing hard on solids, and cool. Syrup keeps, covered and chilled, 2 weeks. Makes about 1 1/2 cups.