Pineapple Rosarita

I turned 21


Hold the cheering…
Nothing too crazy (unlike the time last year when I ate too much fondue {made with lots of wine}, and proceeded to reenact Sandra Bullock’s The Proposal with hand puppets-weirdest night of my life), but I was excited to make a pitcher of Rosemary Pineapple Margaritas for my grandmother and I’s combined birthday party last weekend.


Rosemary Pineapple Rosarita
The recipe is adapted from Date Night In to include way less alcohol and a little extra fruit. You can call it a cocktail but it is definitely more of a spiked citrus and pineapple punch. It is the perfect drink for serving in a pitcher allowing guests to have more than one cup and not feel woozy, (or for girls like me who wait patiently until 21 to have a sip and wouldn’t be able to handle anything crazy).

Makes 1 pitcher
1 lime, cut into thin slices (to drop in pitcher)
1 orange, cut into thin slices (to drop in pitcher)
3 cups fresh pineapple, cut into small cubes
1 small can pineapple juice
2 sprigs fresh rosemary
3/4 cup lime juice
1 cup sugar
1 cup water
2 ounces Triple Sec
4 ounces Tequila

To make the rosemary simple syrup, place the sprigs of rosemary in a medium saucepan along with the sugar, water, and 1 cup of the pineapple. Bring to a boil, reduce heat and simmer for 10 minutes until the sugar in the syrup has dissolved. Remove from heat, and let cool to room temperature before straining through the syrup. Add the syrup to the bottom of the pitcher.
In the pitcher along with the syrup, add the lime juice, and the reserved 2 cups of fresh pineapple. Pour in the can of pineapple juice and stir. Add ice to the pitcher and slowly add the triple sec and tequila. Stir and serve in highball or rocks glasses filled with ice.

This cocktail is very sweet and may mask some of the alcohol taste, please sip carefully!


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