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Prep Time: 5 Minutes Cook Time: 0 Minutes |
Ready In: 5 Minutes Servings: 4 |
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I couldn't resist the name of this drink when I saw it published in the June 25, 2008 New York Times. Adapted from Forbidden Island, Alameda, California. Ingredients:
10 leaves fresh mint |
1/2 peeled pineapple ring, cut 1/2-inch thick, core removed |
2 tablespoons lime juice |
1 tablespoon peach liqueur (preferably leopold brothers or mathilde) |
1 tablespoon honey syrup (see note) |
2 tablespoons clear rum, more if necessary |
pineapple juice, if necessary |
Directions:
1. Combine all ingredients in a blender with about 1/1/2 cups ice. Puree until smooth. If too thick, add a little pineapple juice or extra rum, to taste. It should look like a slushy minto pesto. Pour into a chilled cocktail glass or goblet, and serve with a straw snipped to rise 2-3 inches above rim of glass.
2. Note: To make honey syrup, combine equal measures of honey and water, and stir well.
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