Pineapple Paradise

Instructions

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:

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.