Yes, I love the pineapples. Every day I eat about a half of a fresh pineapple for breakfast.

The other day, I was thinking about that I’ll drink a rum cola after dinner while I was cooking, and when I was hollowing a pineapple preparing it for the morning breakfast an idea comes to me…and I reserve the hollowed pineapple on the fridge.

While I was having dinner, I was thinking about how to do a rum cola inside a pineapple…I thinked about the flavor of the pineapple pulp of my improvised vessel, this could change the flavour of the rum cola…but what happens if I add some ingredients to it?Maybe a mix between a Piña Colada and a Rum Cola?Mmm…interesting…but I don’t like so much the sweet Piña Coladas…I love the strong drinks!!!!

My head was boiling all the dinner, and when finally I’m decided to build that drink I remember the trick that Daniele Dalla Pola show me about adding lime juice in the Piña Colada to make it less sweet. I decide to add to the original rum cola the lime juice, some Coco Rèal, and a good dash of a tiki bitters…I first think on Elemakule bitters…but I’m in love with the  Pimento Aromatic Bitters…is an allspice dram maked bitter!!!

I have the extra ingredients decided, but I need to add a hard rum flavor to that mix and I decided to use a blend of three navy style rums with more than 50% of alcohol and a very different flavour profile. I used Smith&Cross, Wood’s 100 Old Navy Rum and Pusser’s Rum…yes, I love that way!!!

I decided to mix it as a cocktail in a shaker with crushed ice, and then add the cola and stir it to combine all in one. I strongly recomment to use the Fentiman’s Curiosity Cola, I think it’s the greatest premium cola that I ever tasted, but, if you couldn’t find it, you might use another premium cola or the cola that you prefer.

Every time I was hollowing a pineapple I couldn’t stop thinking on this cocktail!!!

I hope you could enjoy it as I do!!!

Cheers!!!

This post is also available in: Spanish