20131031

HALLOWEEN NIGHT MARTINI - Halloween Cocktail 31 of 31


GET THE
HALLOWEEN NIGHT
MARTINI RECIPE HERE

31 Days of Halloween Cocktails
Get all these cocktails in The Martini Diva's
HALLOWEEN MARTINIS & MUNCHIES BOOK





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20131030

How Adults Should Trick or Treat on Halloween


Adults should have their own version of Trick or Treating where we get dressed up, take a Halloween cocktail glass and go from neighbor to neighbor begging for booze.

Just a thought.





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VAMPIRE'S KISS MARTINI - Halloween Cocktail 30 of 31


GET THE
VAMPIRE'S KISS
HALLOWEEN MARTINI 
RECIPE HERE

31 Days of Halloween Cocktails
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HALLOWEEN MARTINIS & MUNCHIES BOOK

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Updated 10-25-2016

20131028

TRANSYVANIAN MARTINI - Halloween Cocktail 28 of 31


 GET THE
TRANSYLVANIAN
HALLOWEEN MARTINI 
RECIPE HERE

31 Days of Halloween Cocktails
Get all these cocktails in The Martini Diva's
HALLOWEEN MARTINIS & MUNCHIES BOOK
 
Updated 10-1027
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20131027

HALLOWEEN SHOOTERS - Spooky Shots for Samhain


Just having a little ghoulish fun with some
SHOOTERS FOR HALLOWEEN

Two of these feature some little extra kicks from some boozy squirts out of a pipette or a plastic syringe - just adding a bit of laboratory interaction to the libations!

From Left to Right:

INDIAN CORN CANDY SHOT
1/2 Oz. Dark Creme de Cacao
Indian Corn Candies

GREEN EYEBALL SHOOTER
1/2 Oz. Green Apple Pucker
5/8 (just a bit less than 3/4) Oz. Apple Vodka
Pipette Filled with Midori Melon Liqueur
1/2 Rambutan with a sliced almond to replace the seed.
Multi-Colored Halloween Cake Decorations Rim

 PURPLE PEOPLE SHOOTER
1 Oz. Chambord
1/2 Oz. Mango Vodka
Splash of Blue Curacao
Black and White Cake Decorations Rim

ORANGE IS THE NEW BLACK SHOOTER
1 Oz. Orange Juice
3/4 Oz. Citrus Vodka
1/4 Oz. Grenadine Float
(which will actually sink to the bottom)
Plastic Syringe of Blavod Black Vodka
 Black Sugar Crystal Rim

BURNT PUMPKIN SHOOTER
1 Oz. Blavod Vodka
1 Oz. Pumpkin Liqueur
(both Hiram Walker and Bols have some!)
Orange Crystal Sugar Rim
Pumpkin Peeps
Match or Votive Candle
(yeah, go ahead and torch those Pumpkin Peeps!)
As with all liquor and fire combinations, be careful and don't set fire to anything, anyone or yourself!
 
#BOOzapalooza!





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TERRIFYING TANGERINE MARTINI Halloween Cocktail


The
TANGERINE TERRORTINI
HALLOWEEN MARTINI

INGREDIENTS
1 Oz. Vodka
1 Oz. Hiram Walker Tangerine Schnapps*
2 Oz. Fresh Tangerine Juice
1 Cup of Iceach

Garnish: Tangerine Slice

Tools: Cocktail Shaker

Glass: Cocktail  (Martini)

DIRECTIONS:
Chill glass in freezer.
Combine ingredients in the cocktail shaker.
Shake until chilled then strain into glass.
Garnish and serve.

* Cointreau or Grand Marnier may be substituted for the schnapps if the Hiram Walker is not available in your area.

This cocktail included in The Martini Diva's
HALLOWEEN MARTINIS & MUNCHIES BOOK

ALL MY HALLOWEEN COCKTAILS

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Updated 10-2016

20131026

PUMPKIN CHEESECAKE EDIBLE COCKTAILS RECIPE


PUMPKIN CHEESECAKE
EDIBLE COCKTAILS

TO ASSEMBLE THE PUMPKIN PIE EDIBLE COCKTAILS: 
Prepare your graham cracker crust layer (recipe below), setting aside about 1/3 cup or so for garnishing.
Prepare and pour on the Pumpkin Pie Layer (recipe below).
Allow this layer too cool slightly, about 1/2 - 1 hour. The top should be sticky to the touch and still slightly wiggly.
Prepare and pour on the Rum Cheesecake Layer (recipe below).
Allow to chill until fully set, usually about 4 - 6 hours, overnight is best.
Cut your cocktail gels with a sharp knife warmed with water or fun cookie cutters.
Place the cocktail gel on your plate.
Dust the plate with some pumpkin pie spice.
Place the mini pumpkin pie gels around the spice.
Top the Pumpkin Pie Cocktail Gel with a sprinkle of the saved graham cracker crumbs, a dollop of whipped cream and one final mini gel.

GRAHAM CRACKER CRUST LAYER
Ingredients:
1-1/2 C. Finely Ground Graham Crackers
1/2 C. White Sugar
6 Tablespoons Melted Butter
Pinch of Salt


Directions:
Combine ingredients until well blended.
Press mixture into the bottom of a 9x12 cake pan.
Bake at 375 degrees F for 7 minutes.
Allow to cool.


PUMPKIN PIE LAYER

Ingredients:
3/4 C. Pumpkin Liqueur or Vodka
1/4 C. Dark Rum
2/3 C. Pumpkin Puree
1/2 C. Sugar
1 Tsp. Pumpkin Pie Spice
2 Tablespoons Half & Half
2 Envelopes Knox Gelatin
2-1/2 C. Water


Directions:
Add 2 cups of the water to a sauce pan, add the gelatin and allow to dissolve for 2 minutes.
Add the pumpkin puree, spices and sugar then heat on medium until all the sugar has dissolved and the mixture is smooth.
Remove from the heat, allow to cool until you can touch the pan with your hand.
Combine the vodka, rum, half & half and the remaining water.
Add this to your gelatin mixture in the pan, blending well.
Pour onto your graham cracker crust.
(If you want to decorate your plating with some mini shaped gels like in the photo, pour a little into some muffin tins about 1/2" deep and chill with the crusted layer.)


RUM CHEESECAKE LAYER

Ingredients:
1 Package Instant Cheesecake Pudding
3/4 C. Milk
1/2 C. Dark Rum
1/4 C. Spiced Rum
1 Envelope Knox Gelatin
2 Tablespoons Water


Directions:
Dissolve the gelatin in the water and set aside while you mix the pudding and milk.
With a hand mixer, blend the pudding and milk just until completely smooth, about 1 minute.
Add the dissolved gelatin and blend well.
Pour in both the rums and blend on low.
Pour on top of the Pumpkin Pie Layer.

Updated 6-2018
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PUMPKIN COCKTAILS



Fall has arrived and you know what that means, pumpkin is the word of the season. Autumn just brings out those pumpkin and spice cravings and I just happen to have a nice little collection of Pumpkin Cocktails for you to satisfy those cravings with. So grab that squash you were going to carve into a Jack O'Lantern (or a can of pumpkin puree if you happen by here outside of the pumpkin holidays) and shake up a pumpkin cocktail or make some homemade pumpkin booze instead!

CHOCOLATE PUMPKIN COCKTAIL
PUMPKIN BOURBON COCKTAIL
PUMPKIN MARTINI
PUMPKIN PIE MARTINI
PUMPKIN CREAM MARTINI
PUMPKIN CREAM PIE MARTINI
PUMPKIN EGGNOG MARTINI
PUMPKIN CHEESECAKE EDIBLE COCKTAILS 
PUMPKIN SPICED OLD FASHIONED
SMASHED PUMPKIN HALLOWEEN MARTINI
SPARKLING PUMPKIN COCKTAIL

If you want to make your own pumpkin booze (which makes great holiday gifts):
HOMEMADE PUMPKIN INFUSED LIQUEUR
QUICK PUMPKIN LIQUEUR USING HOMEMADE PUMPKIN PIE SYRUP
 National Pumpkin Day is October 26th.

POWER TO THE PUMPKIN!
 
Updated 11-2018
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SPARKLING CANDY CORN HALLOWEEN MARTINI


I have another Candy Corn martini which is made with Blavod Vodka and, thus, it is a black martini called the Candy Corn Creeptini.  This one is so you can have an orange colored martini to match!

SPARKLING CANDY CORN MARTINI
3 Oz. Dry Champagne or Sparkling Wine
Splash of Lemon Juice
Candy Corn for Garnish

Make your candy corn vodka at least 2 days ahead, if possible.
Chill your glass in the freezer. 
Add the lemon juice and Candy Corn Vodka to a cocktail shaker filled with ice and shake until chilled.
Fill your glass half full then top off with the dry Champagne.
Skewer a few candy corns on a cocktail pick, add to your cocktail and serve.

It's very important to use a DRY sparkling wine or Champagne here because it balances the sweetness of the candy infused vodka.  The lemon juice also aids in balancing out the sweetness and adds a nice bit of acidity as well.

http://popartdiva.com/The%20Martini%20Diva/Martini%20Recipe%20Pages/Sparkling%20Candy%20Corn%20Martini.html

31 Days of Halloween Cocktails in The Martini Diva's

Updated 10-2018
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20131025

LOADED CACTUS SLIDERITAS - Cactus Pear Margarita & Goodies!

Loaded Cocktails (boozy drinks garnished with towers of happy hour snacks) are all the rage lately.  I'm just fine with that because, ya know, Booze AND Food, how can you beat that? 

I like the whole concept and have even done one or two myself, though I haven't attempted one quite as loaded as some....until now.

Ladies & Gentlemen, inspired by an upcoming @FoodieChats topic and a slider contest over at @Tavernita and fueled by some lovely gifts of Cactus Pears from my favorite produce peeps, Frieda's, may I present to you the

LOADED CACTUS SLIDERITAS
It's all of happy hour piled into and onto one glass!


THE CACTUS MARGARITA RECIPE:
 
Ingredients:
2 Oz. Blanco Tequila (I used Casamigos)
2 Oz. Fresh Cactus Pear Puree
1/2 Oz. Cointreau
1/2 Oz. Lime Juice
2 Fresh Basil Leaves
1 - 2 Tbs. Agave Syrup
3 Drops Chipotle Hot Sauce
1/2 Tsp. Salt
Stalk of Fresh Basil
Slice of Lime

Directions:
Chill your glass in the freezer.  Puree the cactus pear fruit and strain to remove pulp and seeds. (About 2 large pears will give you the 2 ounces of juice.)


Muddle the basil, agave syrup and lime juice in the bottom of a cocktail shaker. Fill the shaker with ice and add the tequila, Cointreau, cactus pear puree, salt and hot sauce, then shake until well chilled.  Pour into a tall glass filled with ice cubes, toss in the slice of lime and garnish with the stalk of basil and your Loaded Mexi Slider cocktail stick.

MEXI SLIDERS
 
Ingredients:

2 Small, Grilled Medium, Chili Sirloin Burgers*
Basil, Cumin & Celery Leaf Salsa Sauce**
2 Circles of Jack Cheese
2 Slices of Grilled Hatch Chile
2 Mini Hamburger Buns, Buttered & Toasted
Optional stack accessories:
Mini Heirloom Tomatoes, Waffle Fries, Tater Tots, Onion Rings, Jalapeno Poppers - the only limit is your imagination and stuff that will fit on a stick!

Directions:
Grill your Chili Sirloin burgers and the hatch chilies, top with a slice of grilled hatch chile and top with jack cheese, allow cheese to get melted.
Build your sliders!  Spoon the Salsa Sauce onto the bottom of the bun, slide on your chile and cheese topped slider, add bun top.
Carefully poke them onto a sturdy bamboo barbecue skewer, slide on your accessories and slide into your Cactus Margarita!
(It's a balancing act, do this BEFORE you drink any margaritas!)

*CHILI SIRLOIN BURGERS
Ingredients:
1 Lb. Ground Sirloin
1 Tsp. Salish Smoked Alder Salt
2 Tsp. Ground Chili Powder
1 Tsp. Cumin
1 Tsp. Garlic Powder
1 Tsp. Onion Powder
1/2 Tsp. Dried Oregano
1/2 Tsp. Smoked Paprika
1/2 Tsp. Ground Black Pepper

Directions:
Combine the spices with the ground sirloin and form into slider patties.  Grill to Medium-Well on a well oiled, cast iron grill pan or outdoor grill.

**SALSA SAUCE
 
Ingredients:
1 Beefsteak Tomato, Diced Small
1/2 Small Onion, Diced Very Small
1/8 Cup Chopped Celery Leaves
8 Basil Leaves, Chopped Fine
Sea Salt to Taste
1/2 Cup Best Foods Mayonnaise

Directions:
Combine all ingredients, chill until needed. 

P.S. Before you start calling ME crazy, check out this loaded Bloody!
Photo Credit: Huffington Post
 
Buen Apetito, Mis Amigos!




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INDIAN CANDY CORN VODKA and COCKTAIL RECIPES


Last year I did Candy Corn Vodka for Halloween and had some fun with my Sparkling Candy Corn Martini.  But, to be honest, I don't like regular candy corn as much as I like Indian Corn, the chocolate version!  So this year I decided it was time to jam some of those puppies into some vodka for a chocolate flavored candy corn liqueur!

Yeah, much better - I mean it's got chocolate!

INDIAN CANDY CORN VODKA

INGREDIENTS:
1 Cup of Indian Corn
750 ml. of  Good Vodka

TOOLS:
Cheesecloth
Fun Halloween Label

DIRECTIONS:
Add the Indian Corn to your infusion bottle.
Pour in the vodka.
Let infuse in the fridge until the Indian Corn is dissolved - about a day or two at most.
Shake the bottle every time you open the fridge.
When you have achieved the depth of flavor you want strain it all through a large metal strainer into the spouted measuring cup to remove the larger chunks.
Strain again through a triple cheesecloth lined strainer to remove smaller corn debris.
Pour into your decorative bottle, label and gift or enjoy

Your finished Indian Candy Corn Vodka Liqueur will have a dark chocolate color and a thin syrup consistency.

INDIAN CANDY CORN COCKTAIL

INGREDIENTS:
1 Oz. Indian Candy Corn Vodka
1/2 Oz. Half & Half
Pinch of Sea Salt
Indian Corn Candies

DIRECTIONS:
Add the Indian Corn Vodka, half & half and the chocolate bitters to a cocktail shaker filled with ice, shake until ice cold, strain into a small aperitif glass, garnish with the Indian Corn and enjoy!






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SMASHED PUMPKIN MARTINI - Halloween Cocktail 25 of 31

 

GET THE
SMASHED PUMPKIN
HALLOWEEN MARTINI 
RECIPE HERE

31 Days of Halloween Cocktails
Get all these cocktails in The Martini Diva's
HALLOWEEN MARTINIS & MUNCHIES BOOK





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20131024

Good & Plenty Martini and Liqueur Recipes



It's National Good & Plenty Day!
We need a fun licorice cocktail for that, right?

THE
GOOD & PLENTY MARTINI

INGREDIENTS: 1-1/2 Oz. Sambuca
1/2 Oz. Vodka
1/2 Tsp. Grenadine
Good & Plenty Garnish

DIRECTIONS:
Fill a cocktail shaker with ice, add the sambuca, vodka and Grenadine and shake until chilled.
Drop in a couple of Good & Plenty candies and serve.
 
Shake this Vodka and Sambuca goody up for happy hour and enjoy a new way to have your Good & Plentys.

HOW TO MAKE
GOOD & PLENTY LIQUEUR:



You can make some pretty decent licorice liqueur by infusing your favorite vodka with Good & Plenty candy as well!  Simply drop a cup of the candy in with 750 ml. of good vodka and allow them to get good and plenty happy with each other for anywhere from a few days to a few weeks.

The longer you allow the actual licorice under the candy shell to dissolve in the vodka, the more your liqueur will taste like licorice. I like to add a pinch of salt to balance the sweetness of those pink and white candy shells.

Strain the end result through a triple layer of cheesecloth lined metal mesh strainer, bottle and enjoy.

Have a Good day with Plenty of cocktail fun!





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SKELETON'S DELIGHT MARTINI - Halloween Cocktail


THE SKELETON'S DELIGHT MARTINI

Splash of Peach Schnapps
1 Oz. Peach Vodka
2 Lg. Peaches
1 Oz. Half & Half
1 Tbsp Sugar
Dash of Cinnamon,
Nutmeg and Ginger
Whipped Cream and
Halloween Sprinkles

Toss it all in a blender with a few ice cubes & puree until liquid. Pour into your glass & toss on a few spooky sprinkles!

You'll love it, no bones about it!

Updated 10-2018
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SLIMY EYEBALL MARTINI - Halloween Cocktail


 GET THE
SLIMY EYEBALL
HALLOWEEN MARTINI 
RECIPE HERE

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20131023

Boston Cream Pie Martini


Technically this isn't really a pie martini - it's a cake martini, but it has pie in the name so I'm calling it a pie cocktail. The point is moot though because I'm posting a cocktail recipe which isn't really pie either!

Why is it called pie and not cake? Because the colonists who had an early version of the recipe didn't have cake tins, they only had pie tins.

Like it's namesake, the Boston Cream Pie Martini is a delightful combination of rich vanilla and creamy chocolate. The cake vodka really does bring in the flavor of a yellow cake batter and it also hints at the custard filling. The white creme de cacao brings in the chocolate ganache topping and I added a bit of espresso because coffee punches up the chocolate.

The Boston Cream Pie is the official state dessert of Massachusetts which is fitting since this dessert was created in Boston at the Parker House Hotel by Chef M. Sanzian.

The Boston Cream Pie is one of my favorite desserts. My Mom didn't make a lot of desserts but this was one she did - usually once a week - and it is still one that I gravitate to for comfort food. Having it in an adult version with a little bit of alcohol just makes it that much more comfortable!

BOSTON CREAM PIE
MARTINI

INGREDIENTS:
1 Oz.  Irish Cream Liqueur
1/2 Oz. Cake Vodka
1/4 Oz. Cold Espresso
1 Oz. White Creme de Cacao
1 Tablespoon of Chocolate Syrup
Ice

DIRECTIONS:
Pour the chocolate syrup into your glass so it settles on the bottom. Fill the cocktail shaker with ice and add the remaining ingredients. Shake until well chilled then strain gently over the syrup and serve.






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RED DEVIL APPLE MARTINI - Halloween Cocktail 23 of 31


GET THE
RED DEVIL APPLE
HALLOWEEN MARTINI 
RECIPE HERE

31 Days of Halloween Cocktails
Get all these cocktails in The Martini Diva's
HALLOWEEN MARTINIS & MUNCHIES BOOK





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20131020

ZOMBIE JUICE - A Cocktail for Zombie Killers


ZOMBIE JUICE
Because, like income taxes, happy hour will still be in existence after the Zombie Apocalypse.


INGREDIENTS:
2 oz  Light Rum
1 oz  Dark Rum
1/2 oz  Apricot Brandy
151 Rum Float
2 oz Kiwano (Horned Melon) Juice
1 oz  Pineapple Juice
1 oz  Orange Juice
1 Oz. Lime Juice
Optional: 2 Dashes Pomegranate Bitters

GARNISH:
Slice of Kiwano
Slice of Orange

DIRECTIONS:

Pour the ingredients into a cocktail shaker filled with ice and shake until well chilled. Pour into whatever kind of glass you can scrounge up after the apocalypse and garnish.
 
It took two kiwanos to get the 2 ounces of juice, but I think it's worth it as the slightly cucumber taste of the horned melon fruit balances out the sweetness from the other juices and the apricot brandy. Many people use passion fruit (not one of my favorites) instead of kiwano, so feel free to substitute the exotic fruit of your choice. Just remember that each one of these fruits will bring their own distinct flavor to the cocktail.

I blended my kiwano melon then strained it through a fine mesh metal strainer with a spoon to get as much juice as possible:

 
Thanks again to
Frieda's for the lovely Kiwanos! 

This is a perfectly fun cocktail for those Walking Dead parties on Sunday night!

P.S. You can set fire to the 151 rum float, but don't be surprised if it attracts the walkers!

P.P.S. The extra 151 Rum would make excellent fuel for a zombie crisping flame thrower.

Enjoy and remember "walk softly and carry a big SHARP stick"





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ORANGE OOZE MARTINI - Halloween Cocktail 20 of 31


GET THE
ORANGE OOZE
HALLOWEEN MARTINI 
RECIPE HERE

31 Days of Halloween Cocktails
Get all these cocktails in The Martini Diva's
HALLOWEEN MARTINIS & MUNCHIES BOOK





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20131019

NOSE PICKER MARTINI - Halloween Cocktail 19 of 31


GET THE
NOSE PICKER
HALLOWEEN MARTINI 
RECIPE HERE

31 Days of Halloween Cocktails
Get all these cocktails in The Martini Diva's
HALLOWEEN MARTINIS & MUNCHIES BOOK





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ROSY RAMBUTINI - Rambutans, Ginger, Rum & Lime, Oh My!



  THE ROSY RAMBUTINI
They may be ugly but they go great with rum!

Thanks to Oakley over at Frieda's, I had some fun rambutans to play with for  a happy hour treat this week.  Native to Southeast Asia, rambutans remind me of lichees having a bad hair day:


Rambutans are very juicy with a sweet, mildly nutty flavor and just a tiny hint of tartness.  I didn't want to completely drown that nuttiness but I did want to add a bit of an Asian accent so I zested in the smallest touch of fresh ginger for a little complexity and some zing.

To achieve the dusky pink color which is similar to the unpeeled fruit*, I added Grenadine, then chose a special reserve dark rum for its mellowness and smoky tones. The last component was a bit of lime to pop it all up and balance the sweetness of the added Grenadine.

The
ROSY RAMBUTINI

INGREDIENTS:
1 Oz. Dark Rum
10 Rambutans, Peeled, Seeded
1/4 Oz. Lime Juice
1/16 Tsp. Zested Fresh Ginger
Splash of Homemade Grenadine
1 Rambutan, Sliced in Half
1 Lime Slice


SPECIAL TOOLS:
Blender, Fine Metal Strainer, Zester


DIRECTIONS:
Chill your glass in the freezer. Blend the rambutans, lime juice and the ginger until smooth and strain into an ice filled cocktail shaker. Add the rum and Grenadine, shake until chilled, pour into a martini glass then garnish with the half rambutan and the lime slice.



Here's a fun bit of rambutan trivia,  "rambut" is Malay for "hairy".  I guess we know how they got their name...


*Yes, my rambutans are more brown than pink.  It took me a day or two to experiment with flavor combinations.

Updated 8-2018
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20131018

NAKED SKULL MARTINI - Halloween Cocktail 18 of 31


GET THE
NAKED SKULL
HALLOWEEN MARTINI 
RECIPE HERE

This cocktail featured in The Martini Diva's
HALLOWEEN MARTINIS & MUNCHIES BOOK

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Updated  10-2016

DRUNKEN BABY DOLE PINEAPPLE WHIP COCKTAILS


 DRUNKEN BABY
DOLE PINEAPPLE WHIPS

Inspired by the famous Dole Pineapple Whip float drink that is found at Disney Resorts and the Dole Plantation, and aided by the adorable, juicy, sweet baby pineapples shipped to me by Frieda's (thank you, Oakley!), I present you with my DRUNKEN PINEAPPLE WHIP COCKTAIL . . . because the only thing that could improve the Dole Pineapple Whip drink is booze!


INGREDIENTS:

2 Baby Pineapples
(Or 2 Cool Tiki Glasses)
5 Oz. Dole Pineapple Juice
Meat from the baby pineapples
(Or 1/2 Cup of Canned, Crushed Pineapple)
Juice of 1/2 a Lime
Juice of 1/2 a Lemon
1 Cup French Vanilla Ice Cream
1 Oz. Dark Rum


SPECIAL TOOLS:

Melon Baller
1 Quart & 1 Gallon Plastic Bags
Blender


DIRECTIONS:
  • Cut the tops off the baby pineapples and set aside in a sealable plastic bag.
  • Trim the leaves off the bottom so the cups will sit up. You might even have to slice off a flat part.
  • Using the melon baller, scoop the pineapple meat out of the base of the pineapples, leaving enough of the shell for a viable cup. Watch out for that trimmed bottom!
  • Set the pineapple meat aside in a blender.
  • Seal the pineapple cups in with their tops in the baggie and refrigerate.
  • In the blender with the pineapple meat, add the lime and lemon juice and 3 ounces of the Dole Pineapple juice and blend on puree until ALL the pineapple chunks are gone and the mixture is smooth.
  • Pour this into the quart baggie, seal tight and lay flat in the freezer for an hour to two hours or until the mixture reaches a slushy stage.
  • When your pineapple mixture is slushed, squeeze it into a bowl and quickly mix in the slightly softened vanilla ice cream.  (You can also use a hand mixer to blend.)
  • Put this back in the quart baggie and refreeze until it reaches soft serve stage.
  • When your pineapple ice cream is hardened to soft serve stage, cut a 3/4" hole in one bottom corner of the baggie and pipe into the center of your pineapple cups. Be sure to leave room around the ice cream dome for the booze! (You'll have leftovers, which is cool because you're going to want more of these later!)
  • In a cocktail shaker filled with ice, add the rum and the other 2 ounces of pineapple juice and shake until chilled.
  • Pour this into the well around the pineapple ice cream, add a short straw and a spoon and serve!


For regular sized pineapples, triple or quadruple the recipe. Feel free to use Dole canned, crushed pineapple if you can't find fresh pineapples and you're serving in Tiki Cups.  Why Dole? Because, frankly, it's the only canned pineapple and pineapple juice I've ever had that doesn't taste like the can and doesn't have tough bits of core throughout.


Most recipes you'll find for the Dole Pineapple Whip call for Cool Whip or Whipped Cream, but I think good French Vanilla Ice Cream is a way better idea!


(Shhhh... don't tell anyone but I'm rinsing the pineapple cups and doing this again tomorrow. (I wonder if I can freeze my cute little baby pineapple cups?)

Next time I do this I'm going to use coconut ice cream and sprinkle some toasted coconut on top!  I can also see Drunken Strawberry Whips in my future. And maybe Drunken Raspberry Whips....


 



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