I made this cocktail for my husband on Father's Day. He loves rum, pineapple and coconut and it seemed like the perfect drink for him. It's also great on a hot summer day, especially if you make it in this cocktail shaker and serve it in these non-breakable Govino pineapple cocktail glasses.
Active Time: 30 minutes
Total Time: 24 hours
1 cup water
1 cup sugar
¼ teaspoon nutmeg
¼ teaspoon cinnamon
¼ teaspoon cloves
2 teaspoons grated fresh ginger
1 vanilla bean, cut in half lengthwise
1 small pineapple, core removed, flesh cut into small pieces, smashed with a potato masher (about 3 cups)
¼ cup apple cider vinegar
½ cup small, diced pineapple pieces* (optional)
½ cup pineapple shrub
½ cup silver rum, like Endless Summer Rum from Barbados
1 can coconut La Croix sparkling water
1 cup diced pineapple pieces
Cocktail umbrellas (optional)
Make a simple syrup by adding the sugar and water in a saucepan on medium heat stir until the sugar dissolves. Add the spices, ginger and vanilla bean. Let cool.
Put the pineapple in a container with a lid. Pour the mixture over the pineapple and refrigerate for at least 24 hours and up to three days.
Strain the pineapple solids out of the syrup discard. Stir in the apple cider vinegar and pour into a bottle. The shrub can be kept in the refrigerator for a month or more. The flavors will blend and mellow as time goes on. I think that the shrub is best after about two weeks.
To make a faster version of the shrub, follow the steps below. The fruit flavor isn’t as fresh, but it’s still very good.
Make a simple syrup by adding the sugar and water in a saucepan on medium heat stir until the sugar dissolves. Add the spices, ginger, vanilla bean and pineapple. Cook for a few minutes, until the pineapple begins to break down. Turn off the heat and stir in the vinegar. Let cool before straining the pineapple solids out of the mixture. Transfer the shrub to a bottle and refrigerate until cold.
Put the pineapple pieces in a cocktail shaker, along with the pineapple shrub. Muddle until the pineapple has broken down into a mush. Add the rum and shake. Strain into two glasses. Top with crushed ice and coconut La Croix. Serve with an umbrella if you want to make things really tropical.
Reserve the remaining shrub for cocktails, or with sparkling water for a refreshing afternoon drink.
*If you want to make a faster version of this cocktail, omit the muddled pineapple. Just pour the shrub into a glass with some crushed ice, rum and coconut La Croix, stir and serve.