There I was. 30 inches of snow, and nowhere (tropical) to go.
The only logical answer to my troubles was to sit back and enjoy a cold one. Because it was either that or go to the gym downstairs, and the latter required leaving my apartment.
Even though I usually opt for a glass of wine, my roommate and I keep a pretty fully stocked bar cart. Thus, luckily, at the height of the blizzard of 2016—I can’t call it “Storm Jonas” you guys, I just can’t—I was able to whip together my favorite mango pineapple cocktails.
(If anyone tells you these are not seasonally appropriate, please remind them that we are at the height of resort wear season.)
Ever since I turned 21 these have been one of my favorite sugary indulgences. In fact, the Cruzan Mango Rum I use in this recipe was one of the first things I bought on my 21st birthday.
And I am not the only one in my family to have a soft spot for tropical cocktails. Growing up, my Pop Pop always had a fully stocked bar, complete with Hawaiian drink napkins, stir sticks, and drink umbrellas.
Last year, my Dad and his siblings sold his parents home and had to go through nearly 40 years of memories. Because my Dad knows that I too love cocktails, he brought me all my Pop Pop’s bar supplies including the metallic umbrellas and stir sticks in this post. While I could easily go out and buy my own, it’s kind of cool for me to feature ones he picked out before he passed away in 2011.
Ingredients // Per Serving
- 1 ounce Cruzan Mango Rum
- 4 ounces chilled pineapple juice
- Combine 1 ounce Cruzan Mango Rum with 4 ounces chilled pineapple juice.
- Serve over ice if desired.
- Enjoy! (And then refill.)