Prep 5 mins
Cook 0 mins
I couldn't resist the name of this drink when I saw it published in the June 25, 2008 New York Times. Adapted from Forbidden Island, Alameda, California.
- 10 leaves of fresh mint
- 1⁄2 peeled pineapple ring, cut 1/2-inch thick, core removed
- 2 tablespoons lime juice
- 1 tablespoon peach liqueur (preferably Leopold Brothers or Mathilde)
- 1 tablespoon honey syrup (see note)
- 2 tablespoons clear rum, more if necessary
- pineapple juice, if necessary
- Combine all ingredients in a blender with about 1/1/2 cups ice. Puree until smooth. If too thick, add a little pineapple juice or extra rum, to taste. It should look like a slushy minto pesto. Pour into a chilled cocktail glass or goblet, and serve with a straw snipped to rise 2-3 inches above rim of glass.
- Note: To make honey syrup, combine equal measures of honey and water, and stir well.
You had me at the name! Mine was to thick in the end and so I added extra rum, pineapple juice and peach liqueur. Loved the mint in the background! Made for Emerald Shakers for ZWT7. Thanks for posting!
This was a sweet refreshing drink ~ the mint is a nice complement to the lime and pineapple. Very tropical ~ thanks JackieOhNo! Made for ZWT5, Bodacious Brickhouse Babes.