Pineapple Express

  • Serves

    makes 2 COCKTAILS


Cinnamon adds warm spice to this frosty treat made with pureed pineapple. This recipe first appeared in our May 2013 issue with Robert Simonson's article Papa's Favorite Poison.


  • 2 oz. white rum, preferably Brugal
  • 1 oz. coconut rum, preferably Bacardi Malibu
  • 4 oz. crushed pineapple, plus wedges
  • 12 oz. fresh lime juice
  • 1 oz. cinnamon syrup, such as Trader Tiki's
  • Maraschino cherries, for garnish


Step 1

Purée rums, pineapple, juice, syrup, and 1 1⁄2 cups ice in a blender. Pour into cocktail glasses; garnish with pineapple wedge and cherries.

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