This is a tropical, zesty pineapple fizz that’s layered with a touch of rosemary and fresh lime juice. The white rum adds a soft sweetness to the background of the cocktail, and a heavy splash of soda water brightens it all up. I love to enjoy highball cocktails in the summer– they’re a fun and refreshing addition to your Saturday afternoon.
If you want to get fancy with this pineapple fizz, don’t hold back and try your hand at the gorgeous dried pineapple flower garnish. Worse case scenario, you have a tasty dried pineapple snack to go along with your rum fizz!
how do you make a pineapple fizz?
- Muddle rosemary with lime juice and simple syrup
- Add rum and pineapple juice, fill with ice
- Shake until chilled
- Strain into a highball filled with ice
- Top with club soda
- Garnish with a dried pineapple flower, if desired
what’s the best type of rum for this pineapple fizz?
I love to use a simple, unaged white rum in this pineapple rum cocktail. The light tropical notes and softness make it a subtle backdrop for this flavorful drink. This drink is all about the flavors of the mixers– the juicy pineapple, zesty lime and herby rosemary– so I prefer a reserved spirit that complements the flavors and doesn’t overpower them.
a few tips on how to make dried pineapple flowers
These dried pineapple flowers make the most gorgeous cocktail garnish. And to be honest, the hardest part is cutting the pineapple. Once you slice it up, the oven does the rest of the work.
Here are a few tips to help you out:
- If possible, use a slightly underripe pineapple. A really juicy, soft pineapple will be hard to slice thinly enough. Thicker slices will still taste great, but they’ll be a little too bulky for a cocktail garnish.
- Use a really sharp chef’s knife or mandoline to get paper thin slices. A dull knife will make this way harder than it needs to be.
- Lay the pineapple slices out on a layer of paper towels, then use more paper towels to gently blot away the extra moisture. This will speed up the oven drying process and get you the lightest, crispiest flowers.
- Place the slices on a cooling rack set over a baking sheet for maximum airflow. This will help the pineapple flowers dry evenly.
- Set the oven temperature low and walk away! The low and slow cooking will dehydrate the slices and minimize caramelization. Time is your friend here.
what else can you garnish this pineapple fizz with?
I get it– dried pineapple flowers are a lot of work just for a cocktail garnish. They’re gorgeous and unique, and they make a great fruit snack, but it’s definitely too much work for your average Thursday night drink.
For a quick and classic garnish, stick with a fresh rosemary sprig or a thin wedge of fresh pineapple.
more rum cocktail recipes to try!Print
pineapple rum fizz with rosemary
This is a tropical, zesty pineapple fizz that’s layered with a touch of rosemary and fresh lime juice. The white rum adds a soft sweetness to the background of the cocktail, and a heavy splash of soda water brightens it all up.
- Prep Time: 5 minutes
- Total Time: 5 minutes
- Yield: 1 cocktail
- Category: Drinks
- Method: Shaken
- Cuisine: American
- 3/4 oz lime juice
- 3/4 oz simple syrup
- 1 rosemary sprig, plus more for garnish
- 1 1/2 oz white rum
- 2 oz pineapple juice
- 2 oz club soda
- 1 dried pineapple flower, for garnish (optional)
dried pineapple flowers:
- 1 small pineapple
- Pour lime juice and simple syrup in a cocktail shaker. Add a rosemary sprig and gently muddle to release the oils.
- Add rum and pineapple juice and fill with ice. Shake until chilled. Strain into a highball glass filled with ice and top with club soda.
- Garnish with a sprig of rosemary and pineapple flower, if desired.
dried pineapple flowers:
- Preheat oven to 200°F. Line two baking sheets with aluminum foil and place a cooling rack on top of each. Set aside.
- Use a sharp chef’s knife to cut off top and bottom from pineapple. Stand pineapple up and carefully cut away peel, from top to bottom, following the curve of the fruit. Lay pineapple on its side and slice the fruit crosswise into very thin shavings. Cut the slices as thin as you can– you should be able to see your knife through the pineapple slice.
- Pat slices dry with paper towels to remove extra moisture, then arrange them in a single layer on the prepared baking sheets.
- Bake for 2 to 3 hours, or until slices are dry to the touch. Cut a 3/4 -inch slit in each slice while still warm. Let cool completely.
- Serving Size: 1 cocktail (no pineapple flower)
- Calories: 173
- Sugar: 16g
- Sodium: 2.9mg
- Fat: 0.1g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 0.2g
- Protein: 0.3g
- Cholesterol: 0mg
Keywords: pineapple fizz