Disclosure: This post is sponsored by World Market, and it contains affiliate links. All opinions are my own. Read my full disclosure policy here.
It’s been the quintessential summer so far — full of lazy, hot, sunny days.
In other words, it’s perfect weather for a frozen fruity cocktail.
And boy, do I have an amazing summertime thirst quencher for you to try.
You’ll swear you’re on a tropical island, instead of in your own backyard, when you take a sip of this tropical frozen lemonade spiked with homemade infused pineapple rum. It’s the perfect pairing for all those summer recipes from the grill.
A few months ago, I picked up a copy of the “Infuse” cookbook and a mason jar cocktail shaker at World Market. And I’ve been waiting for summer so I could mix up infused liquors, oils and waters using fresh fruits and vegetables.
While some infusions take a few weeks for the flavors to develop, the infused pineapple rum I made for this frozen cocktail is ready in a flash. We’re taking 5 to 10 minutes from infusion to pour!
To make the infusion, place 1/2 cup of chopped, fresh pineapple into a mason jar.
Cover with 14 ounces of rum, and muddle the fruit to release the juice and flavors.
Cap the mason jar and shake. Allow to sit for 5 minutes, then strain the rum through cheesecloth to remove any fruit particles. Gather the strained pineapple in cheesecloth and squeeze over the rum to release all the fruit juice.
You’ll be left with a beautiful golden pineapple rum that will keep a few weeks in the refrigerator, or just enough for two pitchers of spiked mango-pineapple frozen lemonade.
I found everything I needed to make and serve these delicious summer cocktails at World Market.
In addition to the pineapple rum, you will need Ceres mango fruit juice, Farm to Market Maraschino cherries (available in World Market stores), and Urban Accents lemonade mix. I also used some frozen mango and pineapple.
To start, mix up a cup or a pitcher of Urban Accents lemonade, following the directions on the package. Either flavor, strawberry lemonade or mango lemonade will work. You’ll also have plenty of lemonade to serve to the kids or those who don’t imbibe.
Now, comes the fun part!
- ½ cup mango juice
- ½ cup lemonade
- ½ cup to 1 cup infused pineapple rum
- 1 cup frozen mango and pineapple (optional)
- pineapple wedges, for garnish
- maraschino cherries, for garnish
- 2 to 4 cups crushed ice
- In a blender, combine mango juice, lemonade, frozen fruit and rum to taste.
- Add 2 cups of crushed ice and blend until smooth. If the mixture is not thick enough, add more ice and continue blending until it reaches the desired consistency..
- Pour into hurricane glasses and garnish with pineapple wedges and maraschino cherries.
This recipe makes four 10-ounce servings, or about 2 1/2 of these hurricane glasses! Depending on how boozy you want your drink, you can use between 1/2 cup and 1 cup of the infused pineapple rum.
Don’t forget the fruit garnish or the festive pineapple cocktail picks.
For more summer cocktail recipes, be sure to visit the World Market blog.
Additional World Market items used in this post:
Looking for more summer beverages? You might enjoy these: