We use cookies and similar technologies to improve user experience, and analyse activities and performance. For more information, please see our Privacy Policy. 
Recipe Detail Page
Tropical Storm
Spring 2017
Inspired by a rum and coke, this cocktail gets its tropical notes from pineapple juice. We used non-alcoholic ginger beer, but alcoholic ginger beer is widely available and can be used if you prefer an even stormier cocktail. The sweet and acidic profile of the pineapple and the spiciness of the ginger beer balance the creaminess of the chickpeas and cut through the richness of the crema, in our Shrimp with Chickpeas & Lime Crema recipe, while also enhancing its flavours.
Makes 1 drink
Ice
2 oz dark rum
⅓ cup (80 mL) pineapple juice
Juice of ½ a lime
⅓ cup (80 mL) ginger beer
Lime wedge
1. Fill a tall glass with ice. Add dark rum, then pineapple juice and lime juice. Top with ginger beer. Garnish with the lime wedge.
Makes 1 drink
Related Recipes
F201702009
Shrimp with Chickpeas & Lime Crema
This recipe is inspired by a dish created by Chef Eileen Andrade from the Cuban restaurant Finka in Miami. You cook most of the chickpeas in a flavoured liquid, fry a few and serve it all topped with shrimp. So satisfying! Make the chickpeas ahead of time and reheat before adding the shrimp. The crema tastes good on everything, Cuban or not. Chipotle powder can be replaced by chili powder.
