Pinkglow® Island Holiday Cocktail
9, 6oz servings | Prep Time: 1 day (hands-off) for steeping; 3 hours (2 hours 45 minutes hands-off) for pineapple flowers; 2 hours (hands-off) chilling time; 15 minutes active time | Cook Time: 2½ hours (hands-off)
• 2½ cups white rum
• 1 cup toasted coconut flakes
• 1 Pinkglow® Pineapple
• 1 cup sugar
• 1½ cups passionfruit puree
• 1 cup fresh lime juice
• Pebble ice or crushed ice
• 3 tablespoons grenadine, divided
• 9 lime wheels
In a jar with a tight-fitting lid combine rum and coconut. Cover and let steep for 1 day, then strain well.
To make the Pinkglow® pineapple “flowers,” preheat oven to 200℉. Remove the rind from half the pineapple and cut into very, very thin slices (use a mandoline if possible). Use paper towels to blot as much moisture as possible from pineapple slices. Place slices on a cooling rack set in a large sheet pan and bake until completely dry and slightly crisp around the edges, 2½-3 hours.
Transfer pineapple flowers to the cups of a mini muffin tin, or drape them over a rolling pin and allow to cool completely. They will keep their shape after cooling.
In a small saucepan combine sugar and ½ cup water. Stir over medium heat until sugar is dissolved.
Remove rind from remaining Pinkglow® pineapple half and cut into 1” cubes. In a blender puree 3 cups pineapple cubes until smooth.
In a pitcher combine coconut rum, Pinkglow® pineapple puree, passionfruit puree, lime juice, and ½ cup of the syrup. Refrigerate until chilled, at least 2 hours and up to overnight. Stir well just before serving.
To serve, fill glasses with ice. Pour Pinkglow® pineapple mixture over ice to fill glasses. Drizzle 1 teaspoon grenadine over each serving, and garnish with lime wheels and pineapple flowers.