Transport yourself to the beaches of Hawaii with this special mule: caramelized roasted pineapple, Kōloa Gold Rum, zesty calamansi juice, ginger beer, and fresh mint. Vibrant, fragrant, and made for summer sipping!
Ingredients
For the Roasted Pineapple:
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1 small ripe pineapple
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Juice of 1 lime
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Turbinado/raw sugar
For the Cocktail:
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2 oz Kōloa Kaua’i Gold Rum
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2 tbsp roasted pineapple, diced
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3–4 mint leaves, chopped
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1 oz calamansi juice
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2–3 oz ginger beer
Garnish:
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Mint sprig
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Roasted pineapple wedge
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Pineapple leaf
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Umbrella straw
Roast the Pineapple
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Preheat oven to 425°F.
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Peel, quarter, and slice pineapple into ½-inch wedges. Remove core only if under-ripe.
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Place on a baking sheet; drizzle half the lime juice and a few tsp turbinado sugar over top.
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Roast for 15 minutes. Flip wedges, add more sugar, and roast another 15–20 min (less time for riper fruit).
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Cool. Dice some for cocktails, save wedges for garnish.
Cocktail Assembly
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In a copper mug, muddle 2 tbsp diced roasted pineapple with chopped mint.
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Add ice. Pour in Kōloa Gold Rum and calamansi juice; stir well.
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Top with ginger beer.
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Garnish with mint, pineapple leaf, roasted pineapple wedge, and umbrella straw.
Notes
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Extra roasted pineapple keeps well chilled; add to fruit salads, yogurt, or salsas.
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Easily batch for parties—just increase quantities and pre-roast fruit.