Varadero Cooler
Pineapple juice, a bottle of sparkling rosé, and rum make this the summer punch recipe you've been waiting for. Super-sweet pineapple? You may not need all of the sugar for this punch recipe from bartender Nick Detrich of Cane & Table, New Orleans, LA.
Recipe information
Yield
8–12 servings
Ingredients
1
1½
1½
¾
1
4–6
Preparation
Step 1
Whisk rum, pineapple juice, grapefruit juice, and sugar in a pitcher or large bowl until sugar is dissolved. Chill until cold, at least 1 hour and up to 4 hours. Stir in rosé. Taste and add more sugar, if desired.
Step 2
If using pineapples, cut off fronds and set aside for serving. Cut a ¼"-thick slice off the bottoms and tops so they will sit upright and won’t wobble. Cut pineapples in half crosswise. Working with 1 half at a time, use a paring knife to cut away flesh ½" from skin. Using a large metal spoon, scoop out flesh, being careful not to pierce the skin. Save flesh for another use.
Step 3
Ladle punch into ice-filled pineapple halves or rocks glasses and garnish each with a couple of pineapple leaves, if using, and a grapefruit wedge.