Roasted Pineapple Hawaiian Mule Cocktail
I often see articles on “What is your signature cocktail for summer of 2016?” Or whatever season is being talked about, a signature cocktail is always discussed for that season. This year I discovered Moscow Mules and while on their own they are refreshing and delicious, I think they are a starting point for so many amazing variations. And they most definitely are my “signature cocktail” for this summer. My Roasted Pineapple Hawaiian Mule Cocktail, is an exceptionally delicious variation of the Moscow Mule. Thanks to Koloa Rum Company for providing me with their award winning rums so I can create cocktails like these.
First off. I can’t believe it is July already. Summer is flying by. We spent our first week of summer break in San Diego, Ca visiting some of my cousins, hanging out at the beach, the San Diego Zoo, Legoland and of course eating some staple San Diego foods – tacos and drinking Moscow Mules. We left town the day after our girls got out of school and it was a blast. I loved getting the heck out of dodge to see some cousins I hadn’t seen in forever, for our daughters to play with their daughter and baby son and get to know each other. The kid cousins had a blast and so did us adult cousins.
My cousins had just moved out to San Diego. His job is with the military so they move often and when I found out they moved within a closer driving distance of us I told them we wanted to visit as soon as we could. We had originally planned for spring break but my kids thought getting strep throat sounded like a better idea ( not really poor kids) so we put off our trip until the first week of summer. My cousins also had a baby girl pass away last year so the move was tough for them since they are grieving the loss of their little girl. It was tough for their older daughter to see my two girls together because she no longer had her sister with her. We decided to make her an honorary sister. One night all three girls had a slumber party and the giggles that came from the room was the best sound I had ever heard. She was totally happy during our visit and we took her mind off her grief for even a brief few days.
One night after all the kids had gone to bed my cousin’s wife offered to make us Moscow Mules. I had only recently discovered them so of course I said, ” yes please!” She got out 4 copper mugs and poured the cocktails. We soon got into a discussion of “is the copper mug really necessary?”. She thinks so, her husband- my cousin, thinks it doesn’t matter. I had only had the Moscow Mules in non-copper mugs since I had made them at home I really had no opinion on the matter. Maybe the copper keeps the drink colder longer, maybe it changes the flavor a little. Either way, its delicious. As soon as I got home I bought a few copper mugs of my own to see if it really did make a difference.
I texted a pic of my new copper mugs to my cousin’s wife and she laughed ” I knew you would be hooked!” and she was right. But I still don’t see a big enough difference to NEED a copper mug for the drinks other than its kind of fun to drink out of them and they are pretty. I made my passion fruit mules in clear glasses but those needed the clear glasses so you could see all the passion fruit seeds. Whatever variation of the mule cocktail you make, I say use whatever glass or mug you have and if you want to have them in the copper mugs – go for it. They are a lot of fun. And speaking of variations, let’s talk about this Hawaiian mule cocktail I created for you all today.
I know the traditional mule has vodka which is really good, but my favorite is rum and to make these Hawaiian Mules I used Koloa Kaua’i Gold rum in place of the vodka. Some may argue this would make it more of a mojito, but I would disagree. Mojitos are best with white rums and these mules are perfect with the gold rum. Its caramelly and sweet, notes of sugar cane, banana and pineapple and a hint of molasses. It’s so good and works really well with the roasted pineapple in this cocktail. I roasted the pineapple with a bit of lime and raw sugar and used my kitchen torch to caramelize the sugar just a bit more. The smokiness from the caramelizing adds another dimension of flavor to the drinks.
Another element I changed oh so slightly with these Hawaiian mules is that I used Calamansi juice instead of lime. I love the sweet tart taste of Calamansi and its another nice tropical twist to this cocktail.
For the roasted pineapple:
- 1 small ripe Pineapple
- Juice of 1 lime
- Turbinado or Raw Sugar
For the Cocktail:
- 2 oz Koloa Kaua’i Gold Rum
- 2 tbsp roasted pineapple, diced
- 3-4 mint leaves, chopped
- 1 oz Calamansi juice
- 2-3 oz Ginger Beer
- Roasted pineapple wedge
- Pineapple leaf
- Umbrella Straw
To roast the pineapple
- Preheat oven to 425 Deg F.
- Peel, quarter and slice pineapple into 1/2 inch wedges. If very ripe leave core in, if not as ripe cut out core.
- Place on a baking sheet and sprinkle juice of half a lime of the top and a few teaspoons of the turbinado sugar. Roast for 15 minutes. Remove from oven and flip all the pineapple pieces over, sprinkle more sugar on top, just a teaspoon or two and roast for another 15-20. A more ripe pineapple will roast for less time than one that is less ripe. Let cool completely once it is roasted to your liking. Dice some for the cocktails and keep some in triangle slices for garnish. These can be made a day ahead of time and kept chilled until ready to use.
To make the cocktail:
- In a copper Moscow Mule mug add the 3 tablespoons of diced roasted pineapple with the chopped mint and muddle, Add ice then top with Koloa Gold rum and calamansi juice. Stir well then top with ginger beer. Garnish with a sprig pf mint, a pineapple leaf, a roasted pineapple wedge. Serve with an umbrella straw, some Hawaiian Music, and sounds of the ocean with a breeze in your hair to make you think you are sitting on the beach in Hawaii as you sip the cocktail. Enjoy!!
The recipe multiplies easily for a large batch of cocktails. The roasted pineapple makes more than what is needed for the cocktails ( depending on size) so you can always save the extra top chop up for a fruit salad, serve over yogurt or waffles, or add into a salsa.
Cheers and hopefully you make these Roasted Pineapple Hawaiian Mule Cocktails your signature cocktail to sip on this summer. Especially since summer is flying by already. Again how is it already July? I need to blink less I think.