Pineapple Cocktail

I have a problem. You see, I absolutely love pineapple. It's the only proper topping for a pizza. Put a fresh pineapple in front of me and I'll eat it until the acid flays my mouth. But I am not a big fan of coconut. Why people think that these two things go together, I'll never understand.

So the Piña Colada always both tempts and repels me. I want to like them, but the coconut....especially when the coconut is Malibu rum...I shudder.

Therefore I was happy to come across the simple Pineapple Cocktail.

The recipe as given by Cocktail Times is as follows:
Pineapple Cocktail
- 2 oz Light Rum (Bacardi)
- 1 oz Pineapple Juice
- 1/2 oz Lemon Juice
- Glassware: Cocktail Glass

Shake all the ingredients in a shaker with ice cubes and strain into a cocktail glass.

Now, perhaps I added more than 1/2 oz of Lemon Juice, but I found the result to be overwhelmingly acidic. I decided to balance it by adding sugar to taste. It probably amounted to about 1/2 teaspoon. Mmmm, tasty!


While I'm at it, I thought I'd mention one of my clever home bar techniques. My husband and I are the only ones in the house, and he's a law student. Which means that while I'm kicking back after work, he needs a clear head to study. So my bar ingredients take a loooong time to get used up.

Many of my favorite cocktails require fruit juice. But one is torn between the need to commit to drinking a couple week's worth of cosmpolitans to finish off a bottle of cranberry juice, or allowing it to sit in the fridge until is goes fizzy.

But I discovered an ideal solution! A batch of juice goes into ice cube trays. Each cube is about 1 oz, coincidentally. Once frozen, the cubes go into a freezer bag. So to make the cocktail above, for example, I put one cube of frozen pineapple into the shaker and add the alcohol. A few shakes, and the alcohol melts the cube completely. Then I can add the other ingredients and make the drink as I normally would.