Tangerine Pineapple Recipe

Prepare juices

If using whole tangerines, peel and juice enough to yield 1 cup (about 3–4 medium tangerines). Strain the tangerine juice through a fine sieve to remove pulp if you prefer a smoother cocktail. Measure 1/2 cup pineapple juice (fresh is best; canned works fine).

Mix the base

In a cocktail shaker or large mixing glass, combine 1 cup tangerine juice, 1/2 cup pineapple juice, 3 tablespoons light rum, 1 tablespoon triple sec, 1 tablespoon fresh lime juice and 1/2 tablespoon simple syrup. Add 2 dashes (approximately 2 teaspoons total) of Angostura bitters. Note: adjust simple syrup to taste depending on the sweetness of your fruit juice.

Shake and chill

Fill the shaker with crushed ice (about 1 cup), cap, and shake vigorously for 10–15 seconds until the outside of the shaker feels cold (or stir with a long spoon for 20–30 seconds if using a mixing glass).

Strain and serve

Fill a highball glass or chilled Collins glass with fresh crushed ice. Strain the cocktail over the ice. If you want a slightly frothier top, use a fine mesh strainer in addition to the shaker strainer.

Thread a tangerine wheel and a small pineapple wedge (or tuck a pineapple leaf) on the rim of the glass. Clap a mint sprig between your hands to release aroma and tuck it beside the garnish if using. Optionally, run the tangerine rind around the glass rim for added citrus aroma. Serve immediately with a short straw.