This cocktail is a copycat of the one we sipped every evening at the poolside bar at the Peter Island resort in the British Virgin Islands, where we spent a very special week celebrating our 20th anniversary a few years back. When we get to feeling home-bound and nostalgic, we put some steel band music on and let the flavors of rum, pineapple, and passion fruit transport us back to the islands.
This recipe serves 4. But we have these fun glasses (pictured above) that are the perfect shape for a tropical cocktail, and happen to be….huge. It was a tough job finishing this quantity of sweet, fruity rum between the two of us, but we muddled through.
To make this non-alcoholic, omit the rum and Midori. Combine the pineapple, passion fruit and orange juices, shake, and then top off each glass with sparkling water.
To see this recipe combined with others in a special dinner menu, read the post for Saturday March 14, 2020.
Island Passion Cocktail
Ingredients
- 1 cup white rum
- 6 ounces pineapple juice
- 6 ounces passion fruit nectar
- 1 ounce (2 tablespoons) orange juice
- 1 ounce (2 tablespoons) Midori liqueur
- Ice
- Grenadine
- 4 pineapple wedges
- 4 maraschino cherries
Directions
- Step 1 Combine the rum, juices and Midori in a 4-cup liquid measuring cup.
- Step 2 Fill 4 (10 to 12-ounce) glasses with ice. Fill a cocktail shaker halfway full of ice.
- Step 3 Pour half of the rum/juice mixture into the shaker and shake vigorously for 30 seconds, then strain the mixture into the glasses, dividing evenly. Pour the remainder of the rum/juice mixture into the shaker and repeat, topping off the glasses. Discard the ice from the shaker, or, if the glasses aren’t quite full, divide the ice among them to fill them to the top.
- Step 4 Trickle a small amount of Grenadine down the side of each glass, about ½ teaspoon per glass. Garnish each glass with a pineapple wedge and a maraschino cherry.
