Pineapple Rosemary Crush Cocktails are incredibly delicious. I know you’re questioning the fresh rosemary in the cocktail. You might even be questioning the rosemary with the pineapple. Trust me on this. It’s a good idea.
Actually, you don’t have to believe just me. My friend Hillori and I made these on live TV for a gluten-free segment for Whole Foods, and the host Alex Delgado was falling out about how fabulous they are. So you can believe Alex too. There’s even photographic proof. Look how happy we are, drinking alcohol on TV!
So, let’s talk pineapple. I’ve been obsessed with white pineapples since I visited Kauai (you can eat the core!) So, if I’m feeling tropical, sometimes I order them direct from the farmers at Kauai Sugarloaf. If you’re a full-on pineapple lover like me, you should treat yourself to a couple once in awhile! When I’m not feeling fancy (or I can’t wait for delivery) I use fresh chunks from the store. The chunks I get at the grocery store are a little big for muddling, so I cut them in half first. I’ve also made this with really good canned pineapple chunks – but it wasn’t quite as fabulous. Although still totally drinkable. Live and learn!
I also suggest getting a decent muddler if you don’t have one. You can get a decent one for under $10, and I find myself reaching for it all the time – more than just for cocktails. Although I’m all in on a good mojito too. If you don’t have one and don’t want one more kitchen gadget, a long spoon or the fat end of two chopsticks will work.
OK, now you’re ready to whip up a few Pineapple Rosemary Crush Cocktails! If you snap a photo before you drink them up, tag me @gfreefoodie on Instagram with your shots.
Might I suggest some chips and a batch of Grilled Pineapple Ginger Salsa to go with you drinks? That salsa is a BFF for fish tacos too. And if you’re into pink drinks (or tequila, or both) give my Pomegranate Pineapple Margarita recipe a try.
Pineapple Rosemary Crush Cocktails
- 2 cups fresh pineapple chunks plus more for garnish if desired
- 8 small sprigs fresh rosemary plus 8 more for garnish
- 1 750 ml bottle of sparkling wine chilled
- 2 12 oz cans Ginger Ale chilled
- For each cocktail, muddle 2 chunks of pineapple with one small sprig of rosemary in the bottom of a cocktail glass until juicy and fragrant. Remove the stem of the muddled sprig.Fill with glass with ice, and then pour over a generous 1/3 cup sparkling wine and top off with ginger ale. Garnish with rosemary and serve immediately.
Photos: Meg van der Kruik – the world’s latest fan of Pineapple Rosemary Crush Cocktails.
I mean, who wouldn’t want at least two of these? It’s the best fresh pineapple cocktail I’ve ever had.
Yes, I’ve had several fresh pineapple cocktails.