Cruz Bay Crusher
There are so many tastes and smells that trigger vivid memories, and this cocktail is certainly one of them. It immediately transports us to the ferry going from St. Thomas to St. John in the USVI. If you’ve ever been to the islands I’m sure you’ll be transported in the same way!
This cocktail is our take on a painkiller and bay breeze which combines white rum, pineapple and coconut flavors which gets the island vibes flowing even before the first sip. Our version adds lime juice and fresh ginger to balance this traditionally sweet concoction. Add a little dash of aromatic bitters to take the place of the traditional grated nutmeg garnish and you’ll be in island time right then and there.
Some tips and tricks:
Pineapple juice will produce a light foam if you shake it long enough. It’s not necessary for this cocktail but does add a nice touch and a lovely cloud for garnishes to perch on.
You can certainly add all ingredients directly to a glass of ice, but we prefer to shake to get some air into the mix and give the pineapple juice a chance to foam. Similarly, if you make for a crowd you can all ingredients to a pitcher/dispenser/punch bowl with ice, but it adds a little something extra if you shake the individual servings.
Coconut Cream can be added with white rum in place of coconut rum.
Freeze ginger root and it will flake when you grate it instead of collecting on the grater.
Ingredients:
2 oz Coconut Rum
1 oz Pineapple Juice
1 oz Cranberry Juice
1/2 oz Lime Juice
1 tsp Simple Syrup (or 1/2 tsp sugar if you don’t have syrup made ahead)
1 tsp Ginger juice or grated fresh ginger
Long dash of Aromatic Bitters (optional)
Club soda (optional to top with)
Directions:
Combine all ingredients (except club soda if using) in a shaker with ice.
Shake for 10-20 seconds
Strain into a highball glass with fresh ice.
Top with club soda (optional)
Garnish with fresh sliced pineapple and lime
This is also a great cocktail to make ahead of time. Mix all ingredients in a pitcher and shake single or double servings with ice when ready to serve. Here’s how we make it for our squad.
To make a batch of 6-8:
2 cups Coconut Rum
1 cup Pineapple Juice
1 cup Cranberry Juice
1/2 cup Lime Juice
2 tbsp Simple Syrup (or 1 tbsp sugar if you don’t have syrup made ahead)
2 tbsp Ginger juice or grated fresh ginger
Long dash of Aromatic Bitters (optional)
Club soda (optional to top with)
Directions:
Combine all ingredients (except club soda if using) into a pitcher and chill until ready to serve.
When ready to serve, pour 1 cup of the mixture into a shaker with ice.
Shake for 10-20 seconds
Strain into a highball glass with fresh ice.
Top with club soda (optional)
Garnish with fresh sliced pineapple and lime
