It’s this mood, this feeling of eager bubbly aliveness that I associate so strongly with Aries and only a cocktail chalk full of this vibe would do as the star of our Aries Season cocktail party. The Pineapple Fizz (modified from this) is THE drink to set the tone for a gathering full of Aries Season freshness; a tropical concoction with hints of tiki-vintage and mod quirkiness.
Before getting into the recipe for this tropical party in a glass, here are a few styling notes from Lauren Brady of Saucy & Kitsch who created our fresh and colorful painted pineapples and tropical leaves, as well as put her prop styling expertise to work on our bar:
“When I think of tropical drinks, my mind immediately travels to the fun of Palm Springs Vintage Tiki poolside and the music of Juan García Esquivel . Wanting to stay in a fresh tropical pallet, I drew inspiration from the fun set of Barbara Novak’s apartment in the movie Down with Love. A clean white space with pops of pink, aqua, coral and yellow. A combination of vintage elements and painted tropical elements did the trick!”
Serves 4 – 6
4 ounces white rum, Pineapple Bacardi Rum used here
3 tablespoons coconut cream
5 frozen pineapple juice cubes or 8 ounces chilled pineapple juice
3 dashes Tiki Bitters or other tropical flavored bitters
Champagne, Veuve Clicquot used here
nutmeg for garnish
In a blender, combine rum, coconut cream, pineapple juice cubes and bitters until well mixed.
Pour about 3 ounces into the cocktail glasses and top with champagne.
Grate fresh nutmeg over the cocktails.
As you pour the champagne, the coconut cream rises to the top with a fun and dramatically foamy performance, creating a beautiful overflow of coconut cream with wafts of sweet tropical pineapple. This drink has the perfect springtime balance with the sweetness of the pineapple and rum, the savory coconut cream, a crisp lightness from the champagne and the complexity of the bitters. Pineapple Fizz brings a jazzy note to this eras-past, Aries Season tropical cocktail party, as we channel the energy of warmer days ahead with chic, offbeat rhythm.
Cut a pineapple into spears and pierce with wooden skewers. Peel bananas, cutting the tops and bottoms off and slide onto wooden skewers. Fire up the grill to medium heat and brush coconut oil onto the metal griddle. Sprinkle the fruit with sugar, on the sides you plan to grill. Cook for 2 minutes on each side, or until you have golden brown caramelized lines.
COCONUT RUM DRIZZLE
1 cup powdered sugar
1/3 cup raw sugar
1 cup coconut milk
2 tablespoons white rum
1 tablespoon lemon juice
To make the rum drizzle, place the sugars in a bowl. Add the coconut milk, rum and lemon juice and whisk until smooth. Top the grilled fruit with the coconut rum drizzle to serve.
Happy Spring Equinox and we hope you get to indulge our makings for this posh, tropical-mod, Aries Season cocktail shindig.