Pineapple and ginger drinks are a traditional combination in Jamaica. My boozy version is fun for a crowd. Would be perfect to pair alongside a jerk feast. Makes 12 servings.
- 750ml pineapple juice
- 750ml bottle of Toressella Pinot Grigio
- 250ml Plantation Xaymaca Jamaican dark rum
- 100ml orange liqueur
- 500ml Fevertree ginger beer
- Sugarloaf pineapple chunks, divided
- Jamaican black mint leaves, divided
- In a large pitcher add juice, wine, rum, orange liqueur and add pineapple chunks and mint. Stir and allow to infuse for at least an hour.
- When ready to serve, top with ginger beer and pour over prepared glasses which are filled with ice and garnish with more fresh pineapple and mint.
Jacqui ‘JuicyChef’ Sinclair, founder of Nyam & Trod, is a British Jamaican award-winning chef, writer, and food culturist. She is a co-founder of Kingston Kitchen, an annual food event supporting food artisans. Jacqui has been an advocate of the Meatless Monday Global movement in Jamaica since 2011. Jacqui’s work has been featured in such publications as the Huffington Post, the Jamaica Observer, Saveur, The Jewish Post and numerous blogs. She has appeared on the Travel Channel’s ‘Bizarre Foods’ with Andrew Zimmern and Food & Wine’s Jamaica episode with Kwame Onwuachi.