Smoked Pineapple Rum Buck
Pineapple, dark rum, ginger beer, and a quick smoked salt rim make a bright, fizzy cooler.
Prep: 10 · Cook: · Total: 10 · Serves: 2 · Difficulty: Easy · Rating: 4.6/5 (76 reviews)
INSPIRED BY
Inspired by tropical rum coolers and the smoky-salty flavors of campfire cooking. The pineapple, ginger beer, and smoked salt balance is an original Tastelicious drink.
Story
Casey likes a cocktail that can be mixed before anyone asks who is hosting. Pineapple makes it sunny, dark rum gives it a little road-trip swagger, and ginger beer keeps the whole glass moving. The smoked salt is just enough to make the fruit taste brighter. Serve it cold, with a lime wedge that looks like it has stories.
By Casey
Ingredients
- 1 cup diced fresh pineapple
- 2 ounces dark rum
- 1 ounce fresh lime juice
- 1 tablespoon honey
- 1/8 teaspoon smoked salt
- 4 ounces chilled ginger beer
- Ice, for serving
- 2 lime wedges
- 2 pineapple leaves, optional
Instructions
- Muddle the pineapple, lime juice, honey, and smoked salt in a cocktail shaker until juicy and fragrant.
- Add the dark rum and a generous handful of ice, then shake hard for 10 seconds.
- Fill two tall glasses with fresh ice and strain the pineapple mixture evenly between them.
- Top each glass with 2 ounces of chilled ginger beer and stir once from the bottom.
- Taste one glass and add a small squeeze of lime if the pineapple is especially sweet.
- Garnish with lime wedges and pineapple leaves, then serve immediately while the fizz is lively.
Chef Tips
- Use ripe pineapple for the fullest flavor and easiest muddling.
- Add the ginger beer after shaking so it keeps its bubbles.
- Replace the honey with simple syrup if you prefer a thinner sweetener.
- For a stronger smoke note, add one extra pinch of smoked salt to the rim.
Cook's Notes
- Keep the prep organized before the skillet or oven is hot.
- Taste the finishing sauce before serving and adjust salt or acid.
- Let the finished dish rest briefly so the flavors settle.