Recipes
Hummingbird Cocktail
4 servings
50 minutes total (Active 10 minutes)
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Ingredients
- 4 cups pineapple juice
- ½ teaspoon whole cloves
- 1 tablespoon whole allspice
- ½ teaspoon peppercorn medley
- 2 cinnamon sticks (+ more, optional for garnish)
- ½ cup pecan pralines
- 2 tablespoons agave nectar
- 6 oz spiced rum
- 2 oz banana liqueur
- ¼ cup canned coconut milk
- Pineapple wedges (optional for garnish)
Steps
- Place in medium saucepan: juice, cloves, allspice, peppercorns, and cinnamon sticks; bring to a boil, then remove from heat. Let stand to cool 10 minutes, then chill 30 minutes.
- Chop pecan pralines finely. Dip rims of 4 serving glasses into agave, then into pecans. Fill glasses with ice.
- Strain juice mixture, discarding solids. Add rum, liqueur, and coconut milk to juice mixture; whisk to blend.
- Pour cocktail into glasses. Garnish each with pineapple wedge and cinnamon stick, if desired.
Other Preparation Methods
Make the rim crunchy.
Crush up toasted coconut chips with the pecans for more texture.
Make it caramel.
Substitute caramel sauce for the agave nectar.
Food Pairing:
Serve with Hummingbird Salad.