Hump Day: Taste of the Caribbean

Yesterday we had our Monthly Office Happy Hour at work.  It's nice to work at a place where events like Happy Hour are valued and given a 4:00 time slot.  I was in charge of bringing this month's cocktail and, still feeling like the new girl, wanted to make something that my co-workers would really like.  It's been gray, dreary and rainy here in SF the last few weeks, so I thought a fun island drink like these Pineapple Rum Cocktails would lift our spirits.

I've made this drink a few times now and it's really yummy.  Fruityfrom the pineapple, but not too sweet,  and fresh tasting from the mint, I was daydreaming about steel drums and sandy beaches in no time.  Now, I'm no bartender.  Cocktail shakers scare me - I don't understand what they are supposed to do- so I love that this recipe calls for only a blender and very little measuring. Try it out with The Hub's Jamaican Jerk Chicken next time you need an island escape! You’ll Need:

• 32 ounces (1 quart) chilled pineapple juice
• 1 cup mint leaves
• 2 tablespoons sugar
• 1/4 cup fresh lime juice
• 12 ounces (1 1/2 cups) gold rum
• Garnish: mint sprigs; lime wedges

Directions: Blend one fourth of pineapple juice with all of mint and sugar in a blender until mint is finely chopped, then pour into a pitcher with lime juice and remaining pineapple juice. Chill until ready to use. Just before serving, fill tall glasses halfway with ice and add 3 tablespoons rum to each, then top with 1/2 cup juice.   Makes 4-5 servings.