If you didn't know, yesterday, January 6th was the official kick off to the Mardi Gras season. I was pondering whether to do another round of Mardi Gras/NOLA cocktails when the wife stuck her head into the office and said we had leftover pineapple we need to eat. So there you have it. Today's cocktail is purely based on a use it or lose it situation.
This specific pineapple was extremely ripe and very sweet. With that in mind, I decided to forgo the simple syrup in each recipe. If your pineapple is a little underripe then you might need to increase the amount of syrup. Just taste and play around until you've found the right balance.
His Cocktail - Pineapple Express
2 oz Plantation pineapple rum
2 oz pineapple juice
1 tsp lime juice
1 tsp simple syrup
6-8 drops Angostura bitters
Lime round garnish
In a shaker filled with ice, combine all ingredients. Shake until chilled and strain into a double rocks glass filled with ice. Garnish.
Her Cocktail - Bourbon Pineapple Smash
2 oz bourbon
1/2 oz simple syrup
2 dashes Angostura bitters
2 cubes Pineapple
3 Lemon Wedges
2 Mint Sprigs (one for garnish)
Muddle the pineapple, lemon wedges and mint in a cocktail shaker. Add the rest of the ingredients and ice. Shake until chilled. Double strain into a double rocks glass filled with ice. Garnish.