Bird of paradise
• 1 Del Monte® Pineapple, trimmed, cored, and cut into chunks
• 1½ oz. Jamaican rum
• 1 oz. Aperol
• ¾ oz. lime juice from Del Monte® Limes
1)Reserve a handful of pineapple chunks for garnish, and place remaining chunks in a blender. Add ½ cup water and blend well. 2)Pour blended pineapple through a fine mesh sieve set over a large bowl. Use a silicone spatula to press all the juice from the pulp. Discard pulp. 3)For each cocktail, fill a cocktail shaker ¾ full with ice cubes. Add 2 ounces pineapple juice, rum, Aperol, and lime juice. Shake vigorously until well chilled, then strain into a chilled cocktail glass filled with ice. 4)Garnish with a pineapple chunk and frond, if desired. 5)Use remaining pineapple juice to make more cocktails, or store refrigerated up to 1 week.
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This is a bit of a showstopper, but you can easily halve the quantities (except for the fruit salad) and just make one cake if you'd prefer to serve fewer people.
What you will need: 2 X 20cm square, lined cake tins; candymaker's thermometer. If using round tins, you will need 2 x 22/23cm (9") tin.