Pineapple Cocktail

There’s still summer hours left to sip on something refreshing.

Make a batch without Gin for non-drinkers and designated drivers.

Recipe via Gourmet Traveller.


•400 gm coarsely chopped pineapple (about ½ pineapple)
•Juice of 3 limes and 2 oranges
•50 gm finely grated ginger
•180 ml gin
•To taste: ginger beer

To serve: lemon, lime and orange slices and mint

Vanilla-mint syrup

•165 gm caster sugar
•1 vanilla bean, split and seeds scraped
•½ cup (firmly packed) mint


For vanilla-mint syrup, stir sugar and 125ml water in a saucepan over medium-high heat until sugar dissolves, add vanilla bean and seeds, bring to the boil and cook until a light syrup forms
(1-2 minutes).
Remove from heat, add mint, pour into a container and refrigerate until chilled. Strain (discard mint and return vanilla pod to syrup), then refrigerate until required. This syrup keeps for up to a month.
Pulse pineapple in a food processor to finely chop, transfer to a jug, add juices, ginger and vanilla-mint syrup.
Add gin and plenty of ice, stir to chill, top up with ginger beer to taste and serve garnished with citrus slices and mint.