Ingredients
Units
Scale
- 40 ounces (5 cups) pineapple juice
- 2 cinnamon sticks
- 1/4 cup granulated sugar
- 1/4 cup fresh lemon juice
- 8 lemon slices
- Whole cloves
- 3-4 ounces spiced rum
Instructions
- In a medium saucepan, combine pineapple juice and cinnamon sticks. Bring to a gentle simmer over medium heat and cook for 10 minutes, allowing the cinnamon to infuse the juice.
- Stir in sugar and lemon juice until the sugar fully dissolves. Remove the cinnamon sticks and discard.
- Add 3 to 4 ounces of spiced rum, stirring gently to combine. Keep the heat low to preserve the rum’s flavor without burning off the alcohol.
- Pour into heat-safe mugs or cups. Garnish each serving with a fresh lemon slice and 2-3 whole cloves floating on top. Serve immediately while hot.
Notes
The original recipe calls for canned pineapple juice, but fresh juice delivers a more sophisticated tropical flavor. The fresh juice’s natural brightness cuts through the richness of spiced rum, complements the aromatic spices, and maintains the unexpected “exotic” quality that made this recipe special in the tiki-obsessed 1950s. If you choose to use a juicer for this recipe, you will need 2 ripe pineapples.
- Category: Cocktails
- Method: Stovetop
- Cuisine: American