Boo Loo Recipe

Select 2 medium ripe pineapples (about 3–4 lb each). Cut off the top 1–2 inches to create a lid. Using a sharp knife, cut around the inner edge leaving ~1/2 inch flesh around the shell. Scoop out the flesh with a spoon or pineapple corer, reserving the flesh for juice and garnish. Carefully scrape the inside walls to leave a clean bowl. Pat the inside dry with paper towel and chill in the refrigerator while you mix the cocktails.

Optionally cut the reserved pineapple flesh into small cubes for garnish and set aside 2 pineapple wedges or leaves per pineapple for garnish.

Stovetop honey syrup

Combine equal parts honey and warm water (for this recipe: 1/4 cup honey + 1/4 cup warm water). Stir until fully combined and slightly cooled. Measure out 1 oz for the cocktail and refrigerate the rest up to 2 weeks.

Fill a cocktail shaker with ice (about 1 cup). Add 6 oz house rum blend #1, 6 oz fresh pineapple juice, 1 oz fresh lime juice, and 1 oz honey syrup to the shaker.

Shake vigorously for 12–15 seconds until the shaker is well chilled and slightly frosty.

If using bitters, add 2 dashes to the shaker, give a quick 1–2 second shake to incorporate.

Prepare the pineapple shells: add about 1 cup of cracked or cubed ice into each hollowed pineapple (split ice between the two). Strain the shaken cocktail evenly between the two shells (approximately 6 oz cocktail per pineapple). If foam or fine bits of ice are present, use a fine mesh strainer for a cleaner pour.

Top each pineapple with the reserved pineapple cubes and a mint sprig. Add a pineapple wedge or leaf on the rim for presentation. Insert a reusable straw or skewer.

Serve immediately with a small spoon for scooping pineapple and a napkin. Advise guests to stir briefly to incorporate melted ice before drinking.