Name: Roasted Brown Sugar Pineapple Daiquiris with Pink Peppercorn Infused Rum
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 1
Ingredients: 2 fl oz brown sugar roasted pineapple juice; 2 fl oz pink peppercorn infused white rum; 1 fl oz dark rum; ½ fl oz simple syrup, optional; ½ fl oz lime juice; Havana sugar to rim the glass; dried pineapple slices and pineapple fronds for garnish; For the brown sugar roasted pineapple; 1 cup pineapple, cut into slices; 1 tbsp dark brown sugar; ¼ tsp salt; For the pink peppercorn infused rum:; 1 cup white rum; 1 tbsp whole pink peppercorns

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.

Authorloulousucre

DifficultyBeginner

Yields1 Serving

Prep Time10 minsCook Time25 minsTotal Time35 mins

2 fl oz brown sugar roasted pineapple juice

2 fl oz pink peppercorn infused white rum

1 fl oz dark rum

½ fl oz simple syrup, optional

½ fl oz lime juice

Havana sugar to rim the glass

dried pineapple slices and pineapple fronds for garnish

For the brown sugar roasted pineapple

1 cup pineapple, cut into slices

1 tbsp dark brown sugar

¼ tsp salt

For the pink peppercorn infused rum:

1 cup white rum

1 tbsp whole pink peppercorns

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.

To make the roasted pineapple juice:

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.

To make the pink peppercorn infused white rum:

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