Thank God It’s Friday: Pineapple Express

3 months ago


Liven up your parties with these spiked tropical drinks

Frozen Pina Colada

Makes 4-5 servings

1/4 cup + 1 Tbsp White rum

3/4 cup Coconut cream in tetra brik

1 cup Pineapple juice

Juice from 1/2 lemon

4 cups Ice

Fresh pineapple slices for garnish

Dark rum for garnish (optional)

  1. Blend rum, coconut cream, pineapple juice, lemon juice, and ice in a blender until smooth. Transfer to a glass and garnish with fresh pineapples. Add a few drops of dark rum to achieve a pink top. Serve immediately.

Spicy Gin Cocktail with Mint and Pineapple

Makes 1 serving

Chili gin:

3 cups Local gin

5 Bird’s eye chilies (siling labuyo), cut into rounds

Mint Syrup:

1 cup Sugar

1 cup Water

1/4 cup Fresh mint leaves

6 Tbsps Chili gin

3 Tbsps Mint syrup

Juice from 1/2 lemon

5 Tbsps Pineapple juice

  1. Prepare the chili gin: Put gin in a pitcher and add chilies including the seeds. Let sit in the refrigerator for 1-2 hours. Strain to remove the chilies and seeds.
  2. Prepare the mint syrup: Put sugar, water, and mint leaves in a pot and set over medium high heat. Bring to a boil, stirring constantly, until the sugar dissolves. Allow to cool completely, at least 30 minutes. Strain to remove the leaves.
  3. Mix chili gin, mint syrup, lemon juice, and pineapple juice. Pour mixture over ice. Serve immediately.

Recipes by Yllaine Sabenecio

Photographed by Ron Mendoza of Studio 100

Art Direction by Regine Velilla

Recipes adapted from

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