Pear Pineapple Spiced Rum Cider

Shanna

Pear Pineapple Spiced Rum Cider by Shanna Schad www.pineappleandcoconut.com Makes 2 cocktails

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Servings 2

Ingredients

4 ounces Koloa Spiced Rum
6 ounces pear cider Non-alcoholic
3 ounces pineapple juice
1 tablespoon meyer lemon juice

Garnish:

2 tablespoon simple syrup
2 tablespoon cinnamon sugar
Thinly sliced pear rings
Thinly sliced pineapple wedges

Instructions

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

Notes

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 ⅛ teaspoon each