The one downside to making my pumpkin juice recipe? I always have a TON of pineapple juice leftover.
So...I turned to the Internet for ideas of how to use it and ran across this recipe for pineapple cider.
Um, hello perfect summerween cocktail!
Not only is it a fun take on a fall classic - apple cider - it also has some serious tropical drink vibes. So I whipped up a batch, just for fun, and love how it turned out. I think you will too!
How to Make Pineapple Cider
While I'm calling this cider a summerween cocktail, I could see myself enjoying this hot in the winter while I dream of summer days full of Halloween hunting.
Because that's my favorite summer activity. 😉 What's yours?
Pineapple Cider
Ingredients
- 46 ounces pineapple juice (size of canned juice)
- 2 cinnamon sticks
- 12 whole cloves
- 20 allspice berries
- 1/2 small orange
- 1/4 cup toasted coconut (see instructions in recipe notes)
- 1 cup dark spiced rum (optional)
- 1/4 cup toasted coconut (see instructions in recipe notes)
- 1 Tbsp corn syrup
- 1 pineapple wedge
- 1 orange slice
Instructions
- Mix pineapple juice, cinnamon sticks, whole cloves, allspice berries, small orange and toasted coconut in a saucepan.
- Cook mixture over high heat on stove until it boils.
- Reduce heat to medium-low, cover and simmer for 30 minutes.
- After 30 minutes, taste test and add additional spices if needed.
- Simmer 15-30 more minutes.
- Remove from heat and let mixture cool completely.
- Strain well and refrigerate for at least one hour.
- Add rum, then serve!
- Drizzle corn syrup onto a cutting board and gently roll rim of glass through the syrup until coated.
- Give toasted coconut a rough chop. Spread on cutting board in a line and gently roll rim of glass through coconut until coated. Allow glass to rest upside down on cutting board to prevent drips until garnish dries (5 mins).
- Pour pineapple cider into glass. Add fresh pineapple wedge and orange slice for garnish, then serve.
Notes
Toasted coconut: Pour sweetened flaked or shredded coconut (found in baking aisle at grocery stores) on a sheet pan. Place in 300-degree oven for 8-10 minutes or until golden brown. (Watch it closely because it will burn – and yes, I totally burned round one while making this, thanks for asking. 😂)
While this cider takes a little while to brew up, it is worth the time. I'll admit, while I enjoy it from time to time, I'm not the biggest fan of apple juice or cider all the time - it has to be just right.
But this pineapple cider? Just right from the start!
And to give it a little something extra, I had to use my new favorite trick for rimming cocktail classes: corn syrup. Nothing revolutionary here, but it's new to me and I'm loving experimenting with it! Since this pineapple cider includes toasted coconut, I decided to use the extra on the rim of my glass.
Another first for this recipe: cutting up a fresh pineapple. I am that lazy person who goes for the pre-cut containers in the produce section. Not this time...and I was rewarded. That pineapple is delicious.
You don't have to add rum to your cider if you prefer a cocktail, but a little spiced rum definitely gives this drink a tiki feel. And after finally going to my first tiki bar last summer in California, I'm obsessed with them.
My cider got a little dark...cause I may have gotten a little heavy-handed with my rum. 🤷♀️😁
But seriously...this is the perfect summerween cocktail!
Have you ever tried pineapple cider?
I hope you'll give it a whirl before the close of summer, just for fun.
If you're looking for more summertime treats, check out my apple cider slush (meets my approval!) or my frozen pumpkin juice (creamy like ice cream!).
