We picked our wedding cocktails in a taste test a few weekends ago, but I would add this tiki Champagne libation to the list in a heartbeat – there are few things I love more, after all, than pineapple, coconut and bubbly. And best of all, it's perfect for drinking morning, noon and night!
The Foaming Pineapple
4 oz white rum
3 tbsp coconut cream
8 oz chilled pineapple juice
3 dashes bitters
freshly ground nutmeg for garnish
Combine rum, coconut cream, pineapple and bitters in a blender; blend until well combined. Pour 3 oz into 4-6 coupes and top with sparkling wine. Garnish with freshly grated nutmeg.
Notes: Elana of Stir & Strain, the clever creature behind this cocktail recipe, suggests using 5 pineapple juice cubes rather than well-chilled pineapple juice for a slightly thicker cocktail, but no matter which way you go, I can't imagine you'd be disappointed. I adore Barbancourt's white rhum (which is why we seem to be perpetually out of it at home), but you could safely use a number of white rums in this tropical cocktail. Cheers!
Image and Recipe from Stir & Strain.