About a month ago I had an entire pineapple that I had no clue what to do with. I sliced it up into chunks, froze them, and there in the freezer they stayed until just a few days ago. Since Portland has had a sweltering summer so far, I’ve been craving icy cold slushy drinks and couldn’t think of a better way to use up that frozen pineapple than with a delicious twist on the classic Mai Tai! I kind of just threw everything into the processor and hoped for the best, but was blown away by the perfect consistency and flavor of the drink! Smooth and fruity, yet balanced by the spices and notes from the rum. Whip one up for yourself the next time you need to beat the heat!
(makes 1 drink)
2 cups pineapple chunks
2oz Sailor Jerry Rum
¾ oz orange Curacao
¾ oz Orgeat (an almond syrup – call your local liquor stores ahead of time to ask if they have it)
Juice from 1 lime
And don’t you dare forget the cocktail umbrellas!
Place pineapple chunks in a zip-lock bag and freeze for 4-6 hours or overnight.
Add frozen pineapple, rum, curacao, orgeat, and lime juice to a blender or food processor.
Press firmly on top of the lid and hit puree for 30-45 seconds or until blended and smooth.
Pour into a glass (bonus points for a tiki mug!), garnish, and serve!