Tropical Cocktails by the Pitcher

Have you ever noticed that nearly all “tropical” cocktails have a common ingredient – rum. Be it Coconut Rum, or Light Rum or Dark Rum – there’s a bottle of rum in there somewhere. It makes sense since rum is made from molasses (a byproduct of sugarcane harvests) that is mixed with cane juice and allowed to ferment.

Up until some very wise person came up with a distilled use for the molasses sometime around 1360, molasses was considered a waste byproduct of converting sugarcane into sugar. The thick goo was simply dumped into the ocean. In the case of Boston many centuries later, the molasses became key in their famous Baked Beans.

One of the simplest “tropical” drinks involves only two ingredients – a shot of Coconut Rum and a glass of pineapple juice. That’s it.  Turns out, if you add champagne you’ve got a Hawaiian Mimosa on your hands.

To get that real tropical feel, don’t forget the fresh pineapples and Maraschino Cherries for garnish – and those fun little paper parasols are always a nice touch.

Note: To mix up these pitcher recipes by the glass instead, simple change cups to ounces.

Wishing everyone a very tropical summer!

Blue Hawaii


Blue Hawaii 
1 Cup Coconut Rum
1 Cup blue curacao
3 Cups Pineapple Juice
1/2 cup sweet and sour
Cocktail Skewers
Fresh Pineapple cubes
Maraschino Cherries

Mix together all the liquid ingredients in a pitcher. Refrigerate for at least one hour.

Fill glasses with ice. Pour cocktail mixture into glasses.

String pineapple chunks and cherries on cocktail skewers. Place over rim of glass and serve.

Hawaiian Mimosa

Hawaiian Mimosa

Hawaiian Mimosa 
1 cup Coconut Rum
2 cups Pineapple Juice, cold
1 bottle Champagne
Pineapple, sliced for garnish
Maraschino Cherries, for garnish

In a large pitcher, add 1 cup coconut rum, 2 cups pineapple juice. Gently stir and chill for 1 hour.

When ready to serve, pour an entire bottle of champagne into the pitcher.

To garnish, place pineapple slices and/or cherries to the pitcher or glasses.

Mai Tai


Mai Tai
2 cups dark rum
1 cup light rum
1 cup triple sec
3 1/2 cups no-pulp orange juice
3 1/2 cups pineapple juice
2 cups sweet n’ sour mix
1/2 cup grenadine
Crushed Ice
Maraschino Cherries
Fresh Pineapple Wedges

Combine all ingredients in a large pitcher or cooler. Stir to mix. Chill for 1 hour.

Fill glasses with crushed ice. Pour Mai Tai mixture over ice.

Garnish with cherries and pineapple.

Author: Rosemarie's Kitchen

I'm a wife, mother, grandmother and avid home cook.I believe in eating healthy whenever possible, while still managing to indulge in life's pleasures.

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