I have an inclination towards anything fizzy, especially in the summer. So what better way to kick of my FAVORITE season (the blog name didn’t give it away?) than with a from-scratch cocktail that incorporates all of my favorite things. Now I’ll admit, I really don’t like rosemary in food so
Okay I’m going to come clean – I made this cocktail WEEKS ago and totally forgot to post the recipe. At the time that I made it I was craving a vacation somewhere exotic but my bank account wouldn’t allow it, so I settled for the drink version of a getaways.
Welcome to the most tropical-tasting thing you’ve ever tasted.
what you need:
- 1 cup pineapple juice
- 1 cup juiced blood orange
- 1 egg white
- 4.5 oz white rum (3 shots)
- dash of nutmeg
step one: add all ingredients to cocktail shaker and shake vigorously for 20 seconds
step two: remove ice from shaker with a spoon and dry shake for about a minute more
step three: pour into 2 glasses and serve
*A note on garnishes: When I make a fruity cocktail I like be extra with my garnishes. For this drink I used a “pineapple leaf” and a dehydrated blood orange (it’s homemade!) since these are the 2 juice ingredients in the drink. As a rule of thumb I always garnish based on what ingredients I used.
Bookmark this recipe, because it’s going to be your summer staple once you try it. Do you have any cocktail requests? Any ingredients that you’d like to see me experiment with? Let me know in the comments!
I was waiting for even the slightest hint of Spring to whip this recipe out, and thanks to my friends at 90Plus Cellars I already had this bottle of delicious rosé waiting for me. In my humble opinion, there’s no better combination than alcohol and something sweet – and this is both! Enter frosé, a frozen