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.

  • Author: Indi Hampton
  • Prep Time: 5 minutes
  • Total Time: 5 minutes
  • Yield: 1 cocktail
  • Category: Drinks
  • Method: Shaken
  • Cuisine: American


pineapple fizz:

  • 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


pineapple fizz:

  1. Pour lime juice and simple syrup in a cocktail shaker. Add a rosemary sprig and gently muddle to release the oils.
  2. 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.
  3. Garnish with a sprig of rosemary and pineapple flower, if desired.

dried pineapple flowers:

  1. Preheat oven to 200°F. Line two baking sheets with aluminum foil and place a cooling rack on top of each. Set aside.
  2. 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. 
  3. Pat slices dry with paper towels to remove extra moisture, then arrange them in a single layer on the prepared baking sheets.
  4. 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.


Keywords: pineapple fizz