My husband has a new thing ~ white rum cocktails. So every Friday night he plays around with concoctions that include different enhancements, herbs, sparkling waters, etc.. They’re all really good, but this one was particular good to me. Could have been the 96 degree day and my need for a palm tree lined beach. He called it hocus pocus, so it gets that official title.
This makes 4 tall cocktails you can mix ahead and pour over ice
- 1/2 C white rum (Mac used Cruzan Estate Diamond Light Rum)
- 1 C pineapple juice
- 1 to 2 T simple syrup, depending on sweet you’d like your cocktail
- 1 T fresh lime juice
- 4 dashes of bitters (you can add more or less depending on your taste)
- 4 shots of ginger beer
- 4 sprigs of fresh mint
- 4 half slices of fresh lemon or lime
In a glass pitcher, mix rum, pineapple juice, simple syrup, lime juice and bitters. Chill in fridge until ready to serve. In (4) medium-tall glasses, add 3-4 ice cubes. Add one shot of ginger beer. Pour rum mixture to the top of the glass. Garnish with a sprig of mint and a slice of lime on the rim.
BARTENDER’S NOTES:
You can take the sweetness down a notch by substituting the ginger beer with a sparkling water – also very refreshing. AND sticking to one tablespoon of simple syrup.
Garnishing ideas:
- Use basil instead of mint.
- Add a pineapple slice.
- Soak pineapple slices in rum – so good!
- Freeze pineapple chunks and use as ice cubes.
- Rim the glass with spicy sugar (chili powder, sugar, lime zest)
