Pineapple Champagne Cosmopolitan Food

MALIBU PINEAPPLE COSMOPOLITAN

Steps:

• Shake and strain into 2 martini glasses.
• Garnish with a lime.

PINEAPPLE COSMOPOLITAN

Steps:

• Pour all the ingredients into a cocktail shaker filled with ice. Shake well, then strain into a martini glass. Garnish with a lime wedge, a pineapple slice, or both.

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 CHAMPAGNE COSMOPOLITAN

Steps:

• Muddle the pineapple pieces and Cointreau in the bottom of a mixing glass.
• Add the vodka and pineapple juice.
• Stir well.
• Strain into a chilled cocktail glass.
• Top with champagne.
• Garnish with a maraschino cherry.

COSMOPOLITANS

Steps:

• Pour all ingredients into a cocktail shaker with ice. Shake well and pour through a strainer into four martini glasses.

CHAMPAGNE PINEAPPLE COCKTAIL

Steps:

• In a champagne flute combine the pineapple juice and the champagne and stir the cocktail once.

CHILLED PINEAPPLE CHAMPAGNE SOUP

Steps:

• Peel and core pineapples. Set fruit aside and place peel and cores in a large heavy saucepan with 1 1/2 cups water. Bring to a boil, cover and cook over moderate heat for 15 minutes. Strain liquid through cheesecloth, discard solids and return pineapple liquid to saucepan.
• Combine granulated sugar with remaining 2/3 cup water. Bring to a boil over medium heat and cook briefly, approximately 5 minutes, just long enough to make a thin syrup.
• Cut pineapple in chunks, reserving a few slivers for garnish. Sprinkle confectioners' sugar over reserved pieces and set aside in refrigerator.
• Place remaining pineapple in saucepan together with liquid from the cooked peel and the sugar syrup. Add cinnamon if desired, especially if the pineapples are not very flavorful. Place over moderate heat, cover and cook for approximately 30 minutes, or until fruit is soft.
• In a food processor, puree the pineapple and liquid in batches. Coarsely chop the mint leaves and puree with pineapple. Taste and add brandy and salt if desired. Cool slightly, cover and place in refrigerator to chill overnight.
• The next day, stir in white wine and let sit for several hours. About 30 minutes before serving, delicately stir in the chilled Champagne. Serve in bowls set over iced liners. Float pineapple garnish decorated with mint leaves.