GRILLED PINEAPPLE MOJITO Cocktail Recipe

A Mojito is a classic Cuban beverage made with white rum, sugar (traditionally sugar cane juice), lime juice, sparkling water and mint. It's a tall, lightly alcoholic drink perfect for warm climates and hot summer nights.

Though a Mojito is typically made with white rum, I happened to have a gift of a bottle of Diplomático Reserva Exclusiva Rum sent to me from Venezuelan distillers Destilerías Unidas S.A. This rum had a dark, caramelized, almost whiskey-like oakiness that called out to me for a tart but sweet, flirty fruit partner to soften up and round out the Mojito's bite of lime. There on my counter was a ripe pineapple just waiting to be introduced to that rum. Add a bit of smoky heat to that pineapple to accentuate the brown sugar of the rich rum and cocktail magic was bound to happen.

So that's just what I did, I grilled up some pineapple to muddle in the drink, used the juice from some of the fresh pineapple and reduced it to a simple syrup (in place of the sugar) and garnished with a grilled pineapple wedge. It was all about that fresh grilled pineapple and that beautiful rum being kissed by mint and having a sparkling relationship in my glass!

The Grilled Pineapple MOJITO
INGREDIENTS: 2 Oz. Rum Diplomático Reserva Exclusiva 1 C. Grilled Fresh Pineapple, Cubed 3 Tsp. Pineapple Simple Syrup* 1 Lime, Sliced and Quartered 15 - 18 Micro Mint Leaves Club Soda Crushed Ice
GARNISHES: Micro Mint Sprig Grilled Pineapple Wedge Lime Twist Spiral
TOOLS: Saucepan, Grill, Channel Knife, Pint or mixing glass, Muddler, Hawthorn strainer, Highball glass
DIRECTIONS: Make your Pineapple Simple Syrup. (Recipe below.) Grill slices from your fresh pineapple and also some wedges for the garnish. When the pineapple is cooled, cube up the slices for your drink. Add the grilled pineapple cubes and pineapple simple syrup to your mixing glass and muddle well to release the juices of the pineapple cubes. Create a spiral from a lime with a channel knife and set aside. In your Highball glass add the mint and lime juice and gently muddle to release the mint oils. Strain in the pineapple juice from the mixing glass, add the rum and stir. Fill this glass with crushed ice. Top with the soda and garnish.
VIEW RECIPE VIDEO:
* PINEAPPLE SIMPLE SYRUP RECIPE: 1 C. Brown Sugar (Or 1 C. White Sugar and 4 Tablespoons of Dark Molasses) 1 C. Fresh Pineapple Juice
Bring the sugar and pineapple juice to a boil in a medium saucepan, stirring just until sugar dissolves. Reduce volume by half. Remove from heat and allow to cool. Transfer to a clean jar. You can refrigerate unused portions for up to 3 months. Salud, and don't forget to splash a bit of your Mojito on the floor for the saints!

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PINA COLADA RECIPES & History

The Pina Colada, Puerto Rico's official national cocktail since 1978, is a creamy, fruity Tiki style drink made with fresh pineaple juice, cream of coconut and rum. Coco Lopez, the original cream of coconut, is said to have been the inspiration for our modern day Pina Colada recipe. Developed by Ramon Lopez-Irizarry, a Professor of Agriculture at the University of Puerto Rico, supposedly Coco Lopez was introduced to bars in 1954 along with blenders and a challenge to use the ingredient in signature cocktails. Therein lies the beginnings of the tales of this tropical Tiki style drink.
Originating in Puerto Rico, there's a lot of folks who lay claim to the creation of the Pina Colada, including a story that attributes the very first recipe to the pirate Roberto Cofresí (El Pirata Cofresí) who was said to drink a concoction of rum, pineapple and coconut milk sometime in the early 1800's.
Modern day versions are claimed by:
Ramón “Monchito” Marrero Pérez of the Caribe Hilton in San Juan who was said to have blended up a version using local rum, pineapple, condensed milk and coconut cream sometime around the mid 1950's.
Ricardo Garcia, also from the Caribe Hilton, says he created the Pina Colada when he had run out of coconuts for his signature Coco Lopez cocktail, substituted pineapple juice then served his in a real pineapple shell.
Ramón Portas Mingot also lays claim to the Pina Colada while bartending at The Barrachina in 1963.

The Caribe Hilton's original Pina Colada Recipe (ala Pérez) is 2 ounces of white rum, 1 ounce of cream of coconut, 1 ounce of heavy cream, 6 ounces of fresh pineapple juice and 1/2 a cup of crushed ice blended until smooth and garnished with a slice of pineapple and a cherry.
The Barrachina freezes their pineapple juice and coconut cream instead of adding ice then adds the rum.
My love of the Pina Colada has led me to create a number of my own original Pina Colada style recipes and I'll probably end up doing several more in the future. After all, you just can't beat the combination of fresh pineapple, coconut and rum.
PINA COLADA COCKTAILS:

THE CLASSICPIÑA COLADA
BEACH BUM BERRY PINA COLADA
BLUE HAWAII MARTINI DRUNKEN BABY PINEAPPLE WHIPS
HIBISCUS COLADA FRAPPÉ
PINA COLADA MARTINI
PINA COLADAS ON THE BEACH (Edible Cocktail Gels)
PINEAPPLE ORANGE COLADA
RASPBERRY PINA COLADA
STRAWBERRY PINA COLADA MARTINI
STRAWBERRY TIKI COLADA COCKTAIL
SNEAKY TIKI COCKTAIL     Some classic variations on the original Pina Colada include the Chi Chi which is a Pina Colada with vodka replacing the rum, the Amaretto Colada where the rum is replaced with Amaretto, and the Blue Hawaii where vodka is added with the rum and the coconut us replaced with Blue Curacao.

Pina Colada Cocktail Recipe Art is available on prints, clothing, home decor, stationary and gifts.
National  Pina Colada Day is July 10th.

Updated 7-2019

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ICE CREAM CONE CUPCAKE COCKTAILS

On July 23rd, 1904 a waffle cornucopia aka The Ice Cream Cone was introduced to the world at the St. Louis World’s Fair.

To celebrate I thought it might be fun to make some booze infused ice cream cones to mark the occasion.
The alcohol infused ice cream cone cupcakes below are really easy. I've used just a simple boxed cake mix and packaged frosting and simply added a few "extras" to them - including a nice little shot of booze.
If you're not as lazy as I am, then by all means, go ahead and use your favorite homemade cake and frosting recipes. The whole key to my recipe is the addition of alcohol by permeating the cupcake itself after baking and drizzling on a little of a complimentary liqueur on top of the frosting. Since I am the ultimate in lazy when it comes to cooking, I stick with mixed but I admire those of you who have the time and energy to bake from scratch.
You can even add more booze by mixing some in with the frosting mixture and adding a little more confectioner's sugar to thicken it up if the liquor thins the frosting too much.
The nice thing about infusing the alcohol AFTER the baking process is 1.) None of the alcohol bakes off, making these a true cocktail cupcake and 2.) You don't have to do all the cupcakes in a batch the same flavors. AND, yes, this method works for regular cupcakes and mini cupcakes as well, in fact, this method works for all cakes.

ICE CREAM CONECUPCAKE COCKTAILS 
INGREDIENTS 12 Flat Bottomed Ice Cream Cones 1 Yellow Cake Mix 1 Can Cream Cheese Frosting (or Homemade) 1 Cup of Chambord (Raspberry Liqueur) 1/2 Cup Fresh Raspberries, Cleaned and Dried 1/4 Cup of Orange Zest Cake Decorations - Sprinkles, Etcetera
TOOLS: Muffin Tin, Mixing Bowls, Measuring Cups & Spoons, Hand Mixer, Bamboo Skewers
INSTRUCTIONS: Place your ice cream cones into the muffin tins and wrapped coiled aluminum around the base to keep them from tipping over while filling and baking. Preheat your oven to 350 degrees. Prepare your cake mix as instructed on the package then fill the ice cream cups only half way. Carefully place the cone laden muffin tin into the oven. Bake for 15 to 20 minutes or until a bamboo skewer comes out clean. Allow cupcakes to cool. While cupcakes cool prepare your frosting by mixing in the orange zest. Once the cupcakes are cool take the bamboo skewer and poke about 10 holes into each cupcake cone, being careful not to poke completely to the bottom of the cone. Slowly and carefully drizzle the Chambord into the holes. Do not pour in too much or it will soak to the bottom and create a soggy cone. Pipe the frosting onto your cupcakes, drizzle on a bit more of the Chambord onto the frosting, decorate with some fresh raspberries and cute cake decorations.
MORE IDEAS & TIPS! Try other flavor combinations like:

• Lemon cake with lemon zested frosting and drizzled with Limoncello.
• Chocolate cake with chocolate cream cheese frosting and drizzled with a home made chocolate liqueur.
• Orange cake with lime zested frosting and drizzled with Cointreau, Orangecello or Grand Marnier.
• Add some chocolate chips to the cake batter or toss in some rainbow confetti cake decorations.
• You can also combine the fruits and chocolate or try spice cake with banana liqueur and some candied nuts on top.

The possibilities are as endless as the kinds of cakes and liquors that are available. You can even create some inspired by any one of my cocktail recipes here on MartiniDiva.com, just type your chosen flavors or ingredients into the search bar and see what comes up.
July 23rd is National Ice Cream Cone Day and July is National Ice Cream Month.
Updated 7-2021 PLEASE DRINK RESPONSIBLY

PINA COLADA ON THE BEACH Edible Cocktail Gel

The whole time I was concocting this Pina Colada Cocktail Gel I kept hearing The Pina Colada Song (aka Escape) by Rupert Holmes. By the time I had finished my upscale Pina Colada jello shots I was definitely ready for some on the beach so I created an entire beach scene for my presentation.

FYI, I had 4 of these the day I made them! They were really delicious and refreshing, perfect for a hot day and I was feeling pretty well buzzed after three - but I ate the fourth one anyway! You have to be careful with these - you can eat them like candy but never forget they're loaded with booze!

PINA COLADA

ON THE BEACH A Pineapple and Coconut Flavored Edible Cocktail Gel
SPECIAL INSTRUCTIONS FOR PINA COLADA GELS: You will prepare the coconut and pineapple layers separately on this Pina Colada Cocktail Gel. Start with the pineapple layer first and do the coconut layer last. Save enough of the pineapple gelatin to pour some into your seashell mold.
INGREDIENTS:
Pineapple Layer 1 C. Pineapple Puree 1 C. Pineapple Rum 2 Pkgs. Knox Gelatin
Coconut Layer 1/2 C. Coconut Cream 1/2 C. Coconut Milk 1 C. Coconut Rum 2 Pkgs. Knox Gelatin
GARNISH and PRESENTATION: Cooking Spray Brown Sugar Cocktail Umbrellas Small Sea Shells, Cleaned Large Coconut Flakes Serving Platter
TOOLS: Measuring Cups Non-stick Medium Saucepan Non-stick spoon 8" x 8" Cake Pan Tropical Themed Silicone Candy Mold Sharp, Thin Blade Knife
BASIC EDIBLE COCKTAIL GEL DIRECTIONS: Spray all your molds with cooking spray and set aside. Measure out all your ingredients and get your tools ready. Pour your non- alcoholic liquid (juice, water, puree, milks, creams, etc.) into your saucepan, stir well and let this sit for a few minutes. Place the saucepan on a burner, turn the heat to low and warm the mixture, stirring constantly, until the gelatin is completely dissolved. This takes about 2 to 4 minutes. Do not boil, it's not necessary. Remove the pan from the burner and, if the recipe calls for a package of dessert gelatin, stir it in. Next, quickly stir in your alcohol ingredient. Pour gelatin mixture immediately into whatever mold(s) you plan on using. Place in the refrigerator to set for at least an hour. You can then pour on additional layers, if any. Once all layers are set, you are ready cut, press out with a cookie cutter and/or release the elements of your cocktail gels and plate.
GENERAL SPECIAL INSTRUCTIONS and TIPS for Edible Cocktails:
If you are molding in a cake pan, dip your knife blade in hot water and slide it around the edge of the cake pan. Do the same when you cut out the separate pieces. Use a flat metal spatula to lift your gel out of the pan.
Cookie cutters don't need to be heated and silicone molds do not need to be heated to release either - but don't forget the cooking spray before you pour your gelatin into any mold!
Most cocktail gels can be frozen, depending on the ingredients. 
If you're preparing these for a party that will have children present create some without alcohol simply by replacing the liquor with the same amount of a non- alcoholic liquid or puree of a complimentary flavor, BUT be sure to make the non-alcoholic ones look very different from the ones with alcohol.
ENJOY!
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Strawberry Blueberry Margarita

Here's a great version of a margarita that I blended up to use some leftover berries I had in the fridge. With a couple shots of tequila, those berries were just enough for a couple of delicious cocktails and a perfect end to a long day of painting and remodeling my studio. 
Strawberry Blueberry Margarita
2 Oz. Tequila 6 Big Strawberries 1/2 C. Blueberries 2 Fresh Mint Leaves Juice of 1 Lime Pinch Lime Salt 1 Oz. Agave Syrup 3/4 C. Ice
Toss it all in a blender, pulse, pour and garnish with a strawberry and sprig of mint and enjoy!

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Red, White & B'lure Martini for July 4th

Just for kicks, it being Independence Day and all, I thought a red, white and blue martini might be fun. Blue is a hard color to come by in cocktails unless you use an artificially colored liquor, but I happened to have on hand a bottle of B'lure Butterfly Pea Flower Extract, sent to me by Wild Hibiscus, that is a naturally occuring deep blue color. I'd been dying to play with this and I finally saw an opportunity.

You have to be careful with B'lure if you want to maintain the blue color, because if you add any acidic element to your cocktail the B'lure will immediately start to turn from blue to pink to purple depending on how much acid you add. That's cool too, and something I want to play with more down the road, but for a July 4th theme I needed that blue. I also needed the cocktail itself to be completely clear before adding the B'lure drops. That pretty much meant clear booze all around. Because the butterfly pea flower extract has sugar in it and has a mild floral essence, I went with cherry vodka and Maraschino liqueur then used regular vodka and chocolate bitters to balance their sweetness.

Yes, it's a powerful martini but it's meant to be sipped as you watch the fireworks and you need something with some bang for that!

The

RED, WHITE and B'LURE Martini
INGREDIENTS: 2 Oz. Belvedere Vodka 1/2 Oz. Three Olives Cherry Vodka 1/2 Oz. Luxardo Maraschino Liqueur 12 -15 Drops B'lure Butterfly Pea Flower Extract from Wild Hibiscus 5 Drops Scrappy's Chocolate Bitters Maraschino cherry Ice
TOOLS: Mixing glass and strainer, Bar spoon, Martini (Cocktail) Glass

DIRECTIONS:

Fill your mixing glass with ice. Pour in the vodkas, the Maraschino liqueur and add the chocolate bitters. Stir rapidly with the bar spoon until well chilled. Strain into your chilled glass. Using the dropper provided, drop the Butterfly Pea Extract into the cocktail. It will settle nicely on the bottom for a layered effect. Garnish with a Maraschino cherry and enjoy.

Happy 4th! HAVE FUN, BE SAFE, DRINK RESPONSIBLY!
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RED, WHITE & BOOZESICLES, Raspberry, Coconut, Blueberry Cocktail Popsicles

I've done frozen cocktails - what I call Boozesicles - a few times before, like my Pomegranate Boozesicles and my Grape Boozesicles. I've even done a few varieties of Martini Granitas, aka fancy, boozy shave ice! They're impressive, fun and a great summer refreshment or dessert that also counts towards happy hour!

When I was invited to a Fourth of July party and asked to bring dessert I decided that I needed to up the ante on frozen cocktails and bring some serious red, white and booze to play.

What I came up with was a refreshingly cool venture through three different alcoholic drinks on a stick. A RaspCherry Martini, a Coconut Colada and a Blueberry Margarita. It's like a cocktail flight (a reduced-measure tasting selection) but frozen on a stick, a tasty and neat way to end a holiday cookout! Especially if you can find the sippy straw popsicle molds I did, no dripping down the hand!

If you can't find the sippy straw molds then flip your boozesicles stick end up and let them melt into a pretty glass, combined together they taste like Tutti Fruity:

Got kids coming? No problem, just leave out the booze, reverse the colors and use a different shaped mold so there's no confusion!

These ought to set off a few fireworks of their own:

RED, WHITE & BOOZESICLES This recipe will make six standard popsicles.
RED RASP-CHERRY MARTINI LAYER 1 Cup Frozen Raspberries Water 1/4 Cup Cherry Vodka 2 Tsp. Sugar 4 Drops Orange Bitters Fill a full cup measure with raspberries then add water to the top and add to your blender with the cherry vodka, sugar and the orange bitters. Blend it all up and pour into the popsicle mold 1/3 of the way. Freeze.
WHITE COCONUT COLADA LAYER 1/3 Cup of Cream of Coconut 2/3 Cup of Milk 1/4 Cup of Dark Rum Blend it all up in and pour to the 2/3 mark of your popsicle mold. Freeze
BLUEBERRY MARGARITA LAYER 1 Cup Frozen Blueberries Water Juice of One Lime 1/4 Cup Blue Agave Tequila 2 Tsp. Sugar 4 Drops Grapefruit Bitters Fill a full cup measure with blueberries then add water to the top and add to your blender with the rest of the ingredients.  Blend it all up and fill the balance of your molds to the top. Freeze.
Happy Fourth of July!

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