Travel back in time to the heyday of Polynesian palaces and tiki themed restaurants. Every location was careful to tell a story through both their decor and cocktails. One drink that was always on the menu was the "lady drink". Often named after a flower or exotic destination, or sometimes even a sexual innuendo, these drinks featured a fancy glass with over the top garnish and were often some of the best on the menu. Pineapple Freesia pays tribute to these lady drinks with its carefully infused pineapple rum, lime and coconut flavors and an edible garnish that is as lovely as those who imbibe. You may need 3-5 days to infuse the pineapple rum, but you won't be sorry you did.

1.5 ounces Pineapple infused Rum*

1 ounce Coconut Rum or Liquor

2.5 ounces Limeade (Simply brand is great but the one in the frozen juice isle also works well)

.25 ounce Macadamia Nut Liquor

6 large Mint Leaves

Shake everything ver well with crushed ice. Strain into a chilled coupe or cocktail glass. Garnish with infused pineapple, lime wheel and fresh mint.

*Pineapple infused rum: 1 over ripe pineapple, hull and core removed and sliced into 1 inch thick chunks. 1.75 Liter bottle silver or cane rum. Meyers Silver, Cane Run or Cruzan work well. Combine pineapple and rum in airtight container and let infuse for 3-5 days. Infused pineapple chunks make great garnishes and snacks. Store rum in airtight container and use within 30 days.

Cocktails