
Whenever I make or drink a daiquiri I’m immediately transported straight to Key West or really just the beach in general. Gosh, add brown sugar roasted pineapple and it’s a full-on vacation. I can almost hear the steel drums in the background. Well, maybe I’m taking it a little too far, but a girl can dream. These Brown Sugar Roasted Pineapple Daiquiris with Pink Peppercorn Infused Rum are the epitome of summer in a glass. Sweet roasted pineapple, fresh lime juice, rum with a delicate bite of pepper, and a good splash of dark rum to even it all out.
I even went all out and used some of my special sugar from the Salty Paloma to take these cocktails over the top. I used Havana sugar which has a combination of grapefruit, lime, mint, and raw sugar cane. It’s so delicious. I usually make my own rimmers, but I love to support other female-owned businesses.

Roasted Brown Sugar Pineapple Daiquiris with Pink Peppercorn Infused Rum
Fill a shaker with ice and add the roasted pineapple juice, pink peppercorn infused white rum, dark rum, simple syrup (optional--depending on how sweet you want your cocktail), and lime juice. Shake vigorously to combine for about 20-30 seconds and pour into a coupe glass rimmed with sugar (I used Havana sugar from Salty Paloma) and garnished with a dried pineapple slice and a pineapple frond.
Preheat the oven to 400℉.
Place the pineapple on a baking sheet and sprinkle with the brown sugar and salt. Roast for 20-25 minutes until the pineapple is caramelized. Remove from the oven and allow to cool.
Place the pineapple in a blender and blend until completely smooth. Pour through a strainer to remove the pulp.
Place the rum in a jar that can be sealed. Add the peppercorns and infuse overnight in the refrigerator. Strain the peppercorn from the rum before using it.
Ingredients
Directions
Fill a shaker with ice and add the roasted pineapple juice, pink peppercorn infused white rum, dark rum, simple syrup (optional--depending on how sweet you want your cocktail), and lime juice. Shake vigorously to combine for about 20-30 seconds and pour into a coupe glass rimmed with sugar (I used Havana sugar from Salty Paloma) and garnished with a dried pineapple slice and a pineapple frond.
Preheat the oven to 400℉.
Place the pineapple on a baking sheet and sprinkle with the brown sugar and salt. Roast for 20-25 minutes until the pineapple is caramelized. Remove from the oven and allow to cool.
Place the pineapple in a blender and blend until completely smooth. Pour through a strainer to remove the pulp.
Place the rum in a jar that can be sealed. Add the peppercorns and infuse overnight in the refrigerator. Strain the peppercorn from the rum before using it.

Enjoy!
I looooove anything pineapple. These look and sound delicious!
xo Jessica
My Style Vita
Thanks so much! Me too on the pineapple. Hope you like them!
Yup! This is definitely happening this weekend! How fun! And fancy!
Thanks! It’s really good. I hope you like it!
This looks delicious!
Thanks so much!