About the Recipe
A delicious finish to a delightful meal. The Zanana Cocktail is semi-sweet, fruity and zesty.
1 pineapple, well-washed with crown removed
10 cups water
1/4 cup brown sugar
1 teaspoon vanilla extract
1 stick cinnamon stick
6 to 8 whole cloves
1 (4- to 6-inch) piece fresh ginger, peeled and cut into chunks
8 ounces of Golden Rum
Pineapple Ginger Tea Preparation:
Set the pineapple to sit on the base. Slice off the peel in strips from top to bottom till you've peeled it all. Reserve the peels and core.
Place peels, base and core into a large stock pot or Dutch oven. Add the brown sugar, vanilla extract, cinnamon stick, cloves, and 8 cups of the water.
In a blender, combine the ginger with 1 cup of the water. Blend on medium until thick and the fibers are broken down, about 30 to 45 seconds.
Add the ginger mixture into the pot of pineapple peels.
Bring to the boil on medium-high heat, about 12 to 15 minutes.
Turn down and let simmer for 35 to 40 minutes, tasting at the halfway mark. At that time, press down gently on the skins to break up the flesh and release additional pineapple flavor.
Turn off the heat and let the juice cool down. Once cool, pass through a fine sieve/strainer and discard the solids. You could also pass through a cheesecloth/nut milk bag.
Place into decanters or glass bottles and refrigerate. Note; Pineapple tea can be made the day before.
The Zanana Cocktail
Place 1 cup of prepared Pineapple Tea into a cocktail shaker.
Add in 1 oz. of golden Rum
Add ice and shake.
Place into wine tumblers or cocktail glasses
Garnish with a Pineapple stick and plum.