Refreshing cocktail made with aromatic, fresh pineapple and white rum — the perfect drink for a romantic Valentine's Day. The combination of the sweetness of ripe pineapple, the tartness of lime, and the delicate depth of rum creates a smooth, slightly exotic flavor that looks incredibly appetizing when served in chilled glasses with crushed ice and a sprig of mint. The cocktail works well as an aperitif before dinner, as a dessert drink after a meal, or as part of a festive toast together. Appearance: a light orange-yellow drink, garnished with a piece of pineapple and fresh mint, served in a low glass with crushed ice — striking and photogenic.
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Chill the glasses: place 2 low cocktail glasses (e.g. old fashioned) in the refrigerator or freezer for 5–10 minutes. This will help the cocktail stay cold longer and look more appealing.
Prepare the pineapple: place the pineapple on a cutting board, cut off the top and bottom with a chef's knife (20 cm blade). Stand firmly, slice the skin in vertical strips, removing the 'eyes'. Then cut the flesh into slices and cubes until you have 300 g of flesh — weigh it on a kitchen scale. The cubes should be about 2 cm to blend easily.
Squeeze the juice from the lime: before squeezing, press the lime firmly on the countertop with your hand for 20–30 seconds (this will release the juices). Cut the lime in half and squeeze the juice using a manual citrus juicer or a press. Measure out 30 ml (2 tablespoons) of juice.
Prepare a simple 1:1 syrup: in a small saucepan, place 30 g of sugar and 30 ml of water. Heat over low heat, stirring for 30–60 seconds, until the sugar completely dissolves and a clear syrup forms. Set aside to cool (it should be lukewarm or at room temperature).
Blend the cocktail: in a blender jar, place 300 g of chopped pineapple, 120 ml of white rum, 30 ml of lime juice, 30 ml of prepared syrup, and 100 g of crushed ice (about half the amount of ice). Blend on high speed for 25–35 seconds until the mixture is smooth and uniform, without larger pieces of fruit.
Season and compose: try the cocktail with a teaspoon. If it's too sour — add 5–10 ml of syrup, if it's too sweet — add a few drops of lime juice. If you want to achieve a Valentine's Day color effect, pour 15 ml of grenadine (optional) at the bottom of the chilled glasses — it creates a gradient effect.
Serving: in each chilled glass, add 50 g of crushed ice (the leftover ice from the blending step), pour the blended mixture up to 2/3 of the glass. If you used grenadine, leave some space at the top. Garnish with a sprig of mint (a few leaves) and optionally a slice of pineapple on the rim of the glass. Serve immediately.
Pineapple became a symbol of hospitality and luxury in the 17th-18th century; serving a cocktail with pineapple at a romantic dinner is a return to this tradition of exceptional welcoming.
Serve the cocktail very cold, preferably in chilled glasses. For a greater Valentine's effect, add a bit of grenadine for a pink-red color at the bottom. You can also serve the cocktail in a coupe glass for a more elegant presentation.
Best consumed immediately. If you need to store it, pour the blended mixture into an airtight container and keep it in the refrigerator for up to 6 hours — before serving, stir and add fresh ice. Do not freeze (texture of the fruit will change).
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