Headline Image


Prep time: 5 minutes
Total time: 10 minutes + freeze time
Makes 2 Servings


  • 3 Thyme Sprigs
  • 6.64 oz. (1/2 cup + 1/3 cup) Torresella Pinot Grigio
  • 2 cups Fresh Pineapple Juice
  • 1 cup water with ice
  • 1/3 cup White Rum
  • 1/3 cup Ginger Beer
  • 2 Pineapple spheres and 2 thyme sprigs for garnish



Pineapple Ice

  • You’ll need an ice ball mold that creates four 2-½ inch spheres, and a small funnel.
  • Take two sprigs of thyme and pull them into smaller sprigs, parting them evenly four ways in the bottom of the ice mold.  
  • Close the mold top securely, making sure the top edges click shut.
  • In a Boston shaker, add 2 cups of pineapple juice and one cup of water with ice. Shake well.
  • To ensure that your cubes will freeze easily, measure the juice before pouring and make sure the ratio of iced water to juice is exactly one half.  
  • Get the small funnel and place it in the first sphere opening.
  • Carefully open the shaker containing the pineapple juice and iced water mixture. Using a strainer, gently pour the juice into each circle opening with the funnel guiding the liquid in.
  • Clean up any mess around the silicone to avoid making a sticky mess in your freezer. Freeze overnight.

Cocktail Instructions

  • In a Boston shaker with ice, add three thyme sprigs, Pinot Grigio and  rum. Shake well. Open shaker and pour in ginger beer. Stir with a small spoon, or bar spoon if available.
  • Grab two glasses — either a wide mouth coupe or rocks glass — and drop one pineapple sphere into each. Using a strainer, pour mixed ingredients over both glasses evenly.
  • Garnish with a small sprig of thyme or a pineapple wheel if desired.

Other Recipes You May Like