This Pineapple Martini is a sweet and festive tropical inspired martini. I typically serve this rum-based cocktail with a sugar rim in a martini glass.
This just may be the tastiest cocktail ever.
Certainly, martinis, well cocktails in general, have come into the spotlight on restaurant menus lately. Bartenders and mixologists are putting creativity into their craft equal to what chefs put into creating amazing food.
And, I couldn’t be happier about this.
This Pineapple Martini is a refreshing blend of pineapple juice, pineapple and coconut rum with a little simple syrup for sweetness. There’s just enough lemon juice to balance the sweet with a bright, citrus tart flavor.
Now the success of this cocktail recipe depends on the quality of ingredients.
Consequently, quality pineapple rum and coconut rum are undoubtedly the key ingredients but from there the variations are endless. With this rum combo, you can make any tropical mocktail or cocktail that your heart desires.
Additionally, I like to use a good pineapple juice like this one that is cold-pressed and not from concentrate. It tastes fresh and amazing!
Sweet and festive, a Pineapple Martini is a crazy delicious tropical inspired martini. This is a rum-based cocktail typically served with a sugar rim in a martini glass.
Servings: 1 serving
- 2 ounce Pineapple Rum Parrot Bay or Cruzan are good
- 1 ounce Coconut Rum
- Juice of 1/2 lemon
- splash of simple syrup
- 1 1/2 ounce pineapple juice
- sugar for rimming glass
- Chill martini glass in ice. Add all ingredients to a shaker filled with ice. Shake 20 seconds. Remove martini glass from ice, rub lemon around edge of glass and dip edge of glass in granulated sugar. Strain liquid from shaker in glass. Cheers!!
Recipe from Paula @CallMePMc.com All images and content are copyright protected. Please do not use my images without prior permission that includes copying the ingredient list or entire recipe and posting in the comments on Pinterest. If you want to share this recipe, please simply link back to this post for the recipe. Thank you, Paula