Recipe by JackieOhNo!
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.
Top Review by JanuaryBride
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!
- 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
Directions See How It's Made
- 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.