The Fruits of the Summer

Raspberry & Pineapple – The Fruits of Summer
 
It’s summertime and Raspberries and Pineapple are in season again!  These delicious fruits typically reach their peak in June and are the stars of the produce aisle through the summer months.  Intensely flavored, sweet-tart raspberries are a true summer fruit and are available in three main varieties: red, black and golden.  Pineapple, named for its resemblance to a pine cone, was discovered and domesticated in South America and came to Hawaii in 1913, where it is now the top agriculture export of the Islands
 



This summer, enjoy your raspberries and pineapple in a delicious cocktail featuring All Natural SKYY Infusions.   If you plan to incorporate raspberries or pineapple into your upcoming food or drink coverage, be sure to include a delicious SKYY Infusions cocktail.  Below are some refreshing ways to enjoy these summer fruits!

 



SKYY CASTAWAY

4 oz. SKYY Infusions Pineapple
2 oz. Orange Juice
2 oz. Pineapple Juice
1 1/2 oz. Ginger Liqueur
1/2 oz. Fresh Lime Juice
 
Combine all ingredients. Add ice. Shake and strain into a 15 oz. ice-filled hurricane glass. Serve with a pineapple wedge.
 
 PINEAPPLE SUNRISE

1 oz. SKYY Infusions Pineapple
1 oz. SKYY Infusions Citrus
1 oz. Triple Sec
1 oz. Pineapple Juice
Splash of Honey
Splash of Grenadine
 
Shake all ingredients with ice and pour into a Collins glass. Garnish with pineapple and orange.  Accessorize with an umbrella.
 



HULA DANCER’S DELIGHT (by Mixologist TJ Ramini at Makia Los Angeles)

2/3 oz. SKYY Infusions Pineapple
1/2 oz. Vanilla Rum
1 oz. Lychee Puree
Splash of Fresh Lemon Juice
3 oz. Pineapple Juice
Grenadine
 
Shake and strain into a rocks glass then add a little Grenadine. Garnish with floating orchid.
 
 
POG PUNCH (by Mixologist Cody Robertson at Lingba San Francisco

1 1/2 parts SKYY Infusions Pineapple
1 1/2 parts Fresh Squeezed Orange Juice
1 part Guava Puree
 
In an ice filled shaker combine all ingredients, shake and strain into ice filled scorpion bowl. Garnish with a floating orchid and pineapple. Accessorize with straws.  
 
 



PINEAPPLE CHI-CHI (by Mixologist Barbie Caruso at Luau Beverly Hills)

1 1/2 oz. SKYY Infusions Pineapple
2 oz. Coconut Milk
2 oz. Unsweetened Pineapple Juice
1/2 oz. Cane Sugar Syrup
 
Shake all ingredients and serve with ice in a coconut glass. Garnish with pineapple and cherry. Add an umbrella and straw.
 
 
TOASTED COCONUT COLADA (by Mixologist TJ at Rusty Knot NYC)

1 1/2 oz. SKYY Infusions Pineapple
2 oz. Toasted Coconut
1/2 oz. Amaretto
1 oz. Homemade Sour Mix
2 oz. Fresh Pineapple
1 oz. Coco Lopez or Sweetened Coconut Milk
2 Dashes Angostura Bitters
 
Combine all ingredients plus 9 large ice cubes in blender and process until smooth. Serve in hurricane glass. Top with toasted coconut, pineapple wedge. Add large straw and an orchid.
 



Homemade Sour


1 part Fresh Lemon Juice
1 part Fresh Lime Juice
2 parts Simple Syrup
1/4 part Fresh Orange Juice
.
Raspberry Bay Breeze

1 1/2 oz. SKYY Infusions Raspberry
1 oz. Cranberry Juice
1 oz. Pineapple Juice
1/2 oz. Raspberry Puree
 
 Shake all ingredients with ice and pour into a tall cocktail glass.  Garnish with lime wedge and two raspberries.


Bubblying Raspberries

1 1/2 oz. SKYY Infusions Raspberry
4 oz. Lemonade
1 oz. Champagne
 
Shake all ingredients with ice and pour into pour into a tall cocktail glass.  Garnish with raspberries.
 
 
 
 
 
 
 
 
 
 

 
 
 
 
 

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