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Getting Caught in the Rain Cocktail

Serves: 4
Hands On Time: 
Total Time: 


1 pineapple, peeled, cored, and cut into 2-inch wide strips
4 cups ice cubes
1 cup coconut milk
1 cup rum
1/4 cup cream of coconut, such as Coco Lopez
1 (2-inch) piece ginger, peeled and grated
5 large leaves basil
4 lime rounds, for garnish
4 cocktail umbrellas, for garnish (optional)


Place a cast iron skillet over medium-high heat. When the skillet is hot, add the pineapple to the dry skillet and caramelize on both sides, about 5 minutes per side. Transfer to a plate and let cool.

In a blender, combine half of the pineapple with 2 cups ice, 1/2 cup coconut milk, 1/2 cup rum, 2 tablespoons cream of coconut, half of the ginger and half of the basil. Blend until smooth and divide between two Collins glasses. Repeat with the remaining ingredients.

Garnish each drink with a lime round and cocktail umbrella, if using. Serve.

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