Introducing your newest favorite holiday cocktail : the Pear Pineapple Spiced Rum Cider. It’s like a fall cocktail took a Hawaiian vacation. Or what people want to sip on when they live in places that don’t really have full on seasons such as Las Vegas and Hawaii.
The first time I tried Koloa Rum Company rums was in fact in Hawaii. Kauai to be exact and at their tasting room. On one of our trips there a few years ago we decided to go on the train tour of the property, which my children loved of course, and then a stop off in the tasting room and gift shop. My husband and I fell in love with the rums and we bought a couple bottles to make Mai Tais during our vacation.
When we there were they only had the white, gold and dark rums made. They hadn’t created and distilled the spiced, coconut or coffee yet. The white, gold and dark are very delicious and are wonderful in a variety of cocktails. The smell alone is amazing. Like candy. Pure cane Hawaiian sugar candy. One of the best aromas ever. When you open the bottle and breath in it is like you are transported to Hawaii. Make a mai tai and pretend you are there. Mai Tais are synonymous with summertime and Hawaiian vacations, not so much cooler fall temperatures and no vacation. Or at least no vacation for me right now. I am envious of all my friends that are either in Hawaii right now or on their way over. Sigh.. So to compensate for me being on the mainland I made cocktails like this pear pineapple spiced cider.
When you can’t make it to Hawaii – what is the next best thing? Hawaii coming to you. You all can imagine the excitement I had, and still have, when Edible Hawaii Magazine wanted to send me a copy of their current issue that included cocktails made with Koloa rum as well as wanting me to make some cocktails with the rum. Were my hawaiian rum dreams coming true? Did someone see my ‘will work for Koloa rum’ signs? I think they did because the next thing I knew I was being sent a few bottles of the rum to create cocktails with!!
This was so exciting for me on many levels, one I was finally getting to try the spice rum. This spice rum is hands down the best spice rum I have ever had. It smells and tastes like spice cake. It is 88 proof, a deep golden color and very smooth to sip. Its a bit on the sweet side so I wouldn’t sip it on its own, well I take it back. I totally would since I have a sweet tooth, but others who prefer straight sipping rums to be a bit less week theu would love it added into cocktails where it is the main spirit in the drink. Its perfect for any cocktail that needs a little warmth and spice. Especially when cooler temperatures come around in fall.
The Koloa Rum Company started in 2009 when their first batch was distilled and bottled. All of their rums are twice distilled using a 1210 gallon copper pot. The still was built in Pennsylvania in 1947 and later refurbished to use in the distillery in Kalaheo. You can read more about the history and vision of Koloa Rum Company HERE. I love that they promote sustainable agricultural practices. Healthy happy land means higher quality products.
When I first thought of making a fall recipe with the Koloa Kaua’i spice rum, I had just taken my kindergartener on a field trip to a local orchard to pick pumpkins for Halloween. The orchard not only grows pumpkins but a wide variety of fruits and vegetables that you can pick yourself plus they make the most amazing apple and pear ciders. The pear cider always sells out the fastest since its incredibly delicious but a much smaller batch than their apple cider. I was so fortunate to get my hands on a few pints of the pear cider and I knew as soon as I taste tested the Koloa Kaua’i spice rum that it would go perfectly with the pear cider.
And you know me.. I had to Hawaiian-ify it, more than just with the Koloa Kaua’i Spice Rum, so I added in pineapple juice. The pear/pineapple/spice rum is a winning combination. I didn’t want the cocktails to be too sweet so I added in a bit of meyer lemon juice. I happened to have a few Meyer lemons grow on my tree this year so being able to add in something home grown makes these cocktails even more special to me. So if you make any cocktails this fall and winter season, make these pear pineapple spiced ciders. You will be very happy you did. These cocktails are great both cold and hot. So if you want the taste of the tropics in a spiced cider form but live in the snow these are great heated up. And if you live in a warmer climate like Hawaii and still want to experience the fall season, its in the cold version of this drink. You really can’t go wrong with any form of a spiced rum cider.
- 4 ounces Koloa Spiced Rum
- 6 ounces pear cider (Non-alcoholic)
- 3 ounces pineapple juice
- 1 tbsp meyer lemon juice
- 2 Tbsp simple syrup
- 2 Tbsp cinnamon sugar
- Thinly sliced pear rings
- Thinly sliced pineapple wedges
- Pour the simple syrup onto a shallow dish and the cinnamon sugar onto another shallow dish.
- Dip rims of glasses into simple syrup then into cinnamon sugar. Let dry.
- In a cocktail shaker add ice and combine the cocktail ingredients. Shake well and strain into two cocktail glasses. I used coupe champagne glasses. Garnish with a thin slices of pear and pineapple
This is also delicious served warm:
Heat the pear cider, pineapple and lemon juice in a saucepan until steaming, but not boiling. Remove from heat and stir in the rum. Pour into two glasses and serve immediately.
Simple Syrup is a 1:1 water to sugar ratio. Boil equal parts until sugar is dissolved then let cool completely. Syrup stores well in refrigerator up to a month.
If you can’t find non-alcoholic pear cider - pear juice or pear nectar can be substituted. Just add in a little bit of cinnamon and nutmeg for to make it “cider” about 1/8 tsp each
A huge MAHALO/Thank you to Koloa Rum Company for sending me a bottle of their Koloa Kaua’i Spice rum. I hope you all enjoy these pear pineapple spiced rum ciders as much as I did. As much as I do! Cheers!