We created a special champagne cocktail to help The Stir celebrate its first birthday. It’s like a piña colada meets champagne cocktail! Please go wish them a happy birthday!
- ½ ounce coconut rum
- 1 ounce DIY rich pineapple syrup*
- 2 dashes Peychaud's bitters
- 4 fresh pineapple chunks from the syrup 3 ounces brut sparkling wine
Put three of the pineapple chunks in the bottom of a champagne flute and set aside. At the bottom of a shaker, muddle the remaining pineapple with the rum, syrup, and bitters. Shake with ice and then strain into the champagne flute. Top with the sparkling wine.
*DIY rich pineapple syrup (makes about 2 cups)
2 cups sugar
1 cup water
½ fresh pineapple, cored and sliced into 1 ½-inch chunks
Bring the sugar and water to a boil. Let simmer for 3 minutes. Remove from heat and set aside to cool. Place the pineapple chunks in a large bowl and pour the cooled syrup over them. Cover and let it steep and chill overnight in the refrigerator. Do not discard the pineapples; store them in the syrup so you can use them in the cocktail.