A t the height of July, the California summer leaves my skin with a feeling of warmth that immediately teleports me back to fun and relaxing family vacations in Hawaii. While these trips may have also consisted of the typical sibling bickering and maybe even a jellyfish sting or two, there is nothing better than laying out on the beach, sun-kissed and smelling the ocean breeze, with a refreshing cocktail in hand and no worries in the world.
While I’d love to overpack my suitcase and take off to the tropics, there are no beach vacations marked on my calendar just yet. Instead, I’m bringing the tropical escape to my kitchen with a Pineapple Lime Fizz—a delicious concoction that makes me forget I’m in my living room.
The sweet, citrusy drink is the perfect way to highlight the vibrant pineapples and citrus varieties that decorate summer’s fresh produce displays. So, take this opportunity to cross-merchandise pineapples and limes, along with some fresh mint and a selection of rum, to boost sales throughout the produce department. Bright yellow and eye-catching, just the sight of this cocktail alone will be enough to pull shoppers in and have them stocking up on these fresh items.
Encouraging consumers to indulge in the produce department has never been easier. After all, I don’t know many people who would willingly pass up a much-needed beach vacay.
PINEAPPLE LIME FIZZ
1 large pineapple
4 oz fresh lime juice
3 oz simple syrup
10 oz fresh pineapple juice
10 oz club soda
8 oz light rum
5–6 mint leaves
1 lime, wedged for garnish Granulated sugar, as needed
Time: 5 min
Servings: 5–6
DIRECTIONS
Cut pineapple into 1" chunks and place in the freezer.
Pour lime juice, simple syrup, rum, and pineapple juice into a large pitcher and add ice. Stir thoroughly until chilled.
Moisten the edges of a chilled martini glass with lime juice and dip into granulated sugar.
Pour the mixture into the glass, leaving half an inch of space at the top. Add frozen pineapple chunks and top with club soda.
Garnish with mint leaves and a fresh lime wedge.
This recipe can make up to six servings, so invite some friends over or save for seconds and thirds!
