Go Back

Roasted Pineapple Hawaiian Mule Cocktail

Shanna
Roasted Pineapple Hawaiian Mule Cocktail. Can be multiplied easily for several cocktails
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 1 cocktail

Ingredients
  

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 tablespoon roasted pineapple diced
  • 3-4 mint leaves chopped
  • 1 oz Calamansi juice
  • 2-3 oz Ginger Beer

Garnish:

  • Mint
  • Roasted pineapple wedge
  • Pineapple leaf
  • Umbrella Straw

Instructions
 

To roast the pineapple

  • Preheat oven to 425 Deg F.
  • Peel, quarter and slice pineapple into ½ 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!!

Notes

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.