Pineapple And Raspberry Cocktail Food

PINEAPPLE COCKTAIL

Steps:

• Chill a martini glass in the freezer. Fill a cocktail shaker with ice. Add the pineapple juice, vodka, orange liqueur, and lime juice. Cover and shake vigorously, until combined and chilled, about 30 seconds. (In general, by the time the shaker mists up the drink is ready.)
• Scatter some turbinado sugar onto a small plate, wet the rim of the glass and dip into sugar. Strain the drink into the chilled glass. Skewer the pineapple and cherry and drop into the cocktail. Cheers.

PINEAPPLE-RASPBERRY RUM REFRESHER

Steps:

• Gently muddle the raspberries in a pretty footed glass. Top with the ice cubes, coconut water, pineapple juice and rum. Stir gently and serve with the mint leaves.

PINEAPPLE AND RASPBERRY COCKTAIL

Steps:

• Make the raspberry juice by whizzing together the raspberries, strawberries and icing sugar.
• Press through a sieve into a jug.
• Add about 100ml water to the sieve and push through the pulp to get as much flavour out of it as possible.
• Stir in the lime juice and chill until needed.
• Now make the pineapple juice by chopping up the flesh and whizzing in your food processor with the icing sugar.
• Push through a sieve into a jug.
• Add 100ml water and stir in the grapefruit, orange and lime juice.
• Stir until needed.
• Put a few ice cubes and a slice of lime in each glass.
• Fill up with the pineapple juice, then top with the raspberry juice.

RAZZLE DAZZLE

Steps:

• Blend 6 oz. fresh raspberries (about 1½ cups) and 1 cup sherry vinegar in a blender on low speed just to smash berries, about 5 seconds. Pour into a resealable container and let sit at room temperature at least 4 hours or up to overnight.
• Strain raspberry mixture through a fine-mesh sieve into another airtight container (you should have about 1 cup). Cover and chill until ready to use. Do ahead: Raspberry vinegar can be made 1 month ahead. Keep chilled.
• Fill a glass about two thirds full with crushed, cracked, or pebble ice. Add 1½ oz. chilled club soda.
• Combine 1½ oz. fresh pineapple juice, ½ oz. fresh lemon juice, ½ oz. simple syrup, and ½ oz. raspberry vinegar in a cocktail shaker. Fill shaker with ice, cover, and shake until just chilled, about 5 seconds.
• Strain into prepared glass and stir to combine. Mound crushed ice to form a rounded peak on top. Top with orange half-moon and lightly crushed raspberries (if using).

PINEAPPLE-RASPBERRY BELLINI

Steps:

• Blend raspberries, pineapple juice, and vanilla until smooth. Strain through a fine-mesh sieve, pressing on solids; pour into a pitcher. Top with wine. Let foam settle; top with seltzer and stir gently to combine. Put a few raspberries in each glass, pour, and serve.