I had party season on my mind when I came up with this cocktail. I made a single serving so that my husband could taste test for me. No whiskey for this preggo!
I was super excited as this is the first time I was able to use my mason jar cocktail shaker. It was given to us for our wedding and it works perfectly. I’ve had cocktail shakers in the past that leaked or just didn’t seal properly which makes them totally useless.
My husband definitely approved of this cocktail! Templeton Whiskey is relatively smooth so the alcohol doesn’t hit you in the face. It’s very tropical and light so it’s a nice drink for a variety of drinkers. I know that whiskey isn’t for everyone but I think most people would be surprised that whiskey is the alcohol used in this drink. Templeton is that good and the flavors perfectly matched.
If you’re hosting a party, you can easily make this for a crowd. You can make the large batch version in advance and just keep the mixture refrigerated to keep it cold. When you are ready to serve, just give it a stir and add the pineapple. The pineapple will act like ice cubes without watering down the drink. Plus people can eat the fresh pineapple like sangria. For a holiday party, I would probably serve it in a punch bowl but for a summer party it would be nice served in a pitcher or drink dispenser.
- 5 ounces Pineapple Juice
- 1 oz. Lemon Juice
- 1 tablespoon Fine Baking Sugar
- 5 Mint Leaves
- 2 oz. Whiskey
- Ice
- Pineapple chunks, for garnish
- Add the pineapple juice, lemon juice, sugar and mint leaves to a cocktail shaker.
- Muddle the mint in the liquid.
- Add the whiskey and then shake.
- Strain the liquid into a serving glass.
- Add ice and pineapple chunks to serve.
Keep reading . . . I’ve included the large batch recipe below.
- 1 bunch Mint Leaves
- 1¼ cups Lemon Juice
- 6¼ cups Pineapple Juice
- ¼ cup Fine Baking Sugar
- 2½ cups Whiskey
- 1 Pineapple, cut into chunks, for garnish
- Place the pineapple in a freezer to create pineapple ice cubes. That way you don’t have ice watering down your punch.
- Combine the mint and lemon juice in a cocktail shaker.
- Muddle the mint in the lemon juice.
- Shake the cocktail shaker and then strain out the mint while pouring the liquid into the serving container.
- Add the pineapple juice and sugar into the serving container as well.
- Stir until the sugar has dissolved.
- Add the whiskey and stir until combined.
- When you are ready to serve, add the pineapple from the freezer.
Sponsored Post: While I received payment and product from Templeton Whiskey for this post the recipes, thoughts and opinions are my own.
If you make this recipe, be sure to snap a photo and hashtag it #FOODFASHIONANDFUN. I’d love to see what you make!
