Island Oasis
This festive cocktail was created by bartender and cocktail educator Jena Ellenwood, who came up with it for a relative’s summer wedding.
Ingredients:
2 oz. Aged Rum
2 oz. Coconut Water
1 oz. Pineapple Juice
1 oz. Pineapple Shrub (recipe below)
Directions:
Add all ingredients into a shaker with ice and shake until well-chilled.
Strain into a double rocks glass over fresh ice.
Pineapple Shrub
Ingredients:
4 C. Fresh or Frozen Pineapple Cubes
2 C. Dark Brown Sugar
4 Cloves
4 quarter-inch pieces peeled Ginger Root
2 Cinnamon Sticks
2 C. Water
2 C. Apple Cider Vinegar
Directions:
Add pineapple, brown sugar, cloves, ginger and cinnamon into a medium saucepan and cook over medium heat until the sugar bubbles and the pineapple is caramelized.
Add water and bring to a boil, then reduce heat, cover and simmer for 20 minutes.
Remove from heat and add the vinegar, stirring to combine.
Cool and refrigerate overnight.
Strain out solids (note: the pineapple chunks are edible and delicious; don’t discard them) and store in refrigerator.