This holiday season we want to change up that bottle of bubbly with some on the go new years cocktails…
So we asked Nathan Hazard to create three completely different big-batch cocktails all using pineapple (the symbol of hospitality and luxury!) for a wide variety of new years celebrations – and the result is exotically exciting.
Whether you’re in the mood for a holiday punch, a sparkling cocktail or a warm night cap, we’ve got you covered with these three pineapple big-batch cocktails sure to please while ringing in the new year!
A native plant of South America, Columbus “discovered” the pineapple on the island of Guadeloupe in 1493. He is also responsible for the storied confusion with the pine cone, introducing the fruit as piña de Indias; “pine cone of the Indies.” Europe swooned. The fragile export became an instant status symbol. This play on the Kir Royal features two of Hawaii’s “royal” exports, and is bubbly, so instantly fun. ~Nathan
Hawaiian Royal Makes one cocktail: 3/4 oz Pineapple-Honey syrup 1/2 oz Macadamia Nut Liqueur Angostura bitters Sparkling wine For the Pineapple-Honey syrup: 1/2 cup pure honey 1/2 cup water 1/2 fresh pineapple, peeled, cored and cut into 1-inch cubes
Combine the honey and water in a small saucepan and stir over medium heat until honey dissolves. Add pineapple and simmer for five minutes. Remove from heat, cover and let cool completely. Transfer syrup and pineapple cubes to an air-tight container, seal and chill until use.
For each cocktail, in a Champagne flute combine 3/4 oz syrup, 1/2 oz Macadamia Nut Liqueur (Amaretto or Benedictine are fine subsititutes here), and a dash of bitters. Top with chilled sparkling wine and garnish with rosemary sprig and a honeyed pineapple cube.
At the height of its popularity, a whole pineapple was a hospitality gift fit for a king, and serving its sweetmeats the crowning achievement of a superior hostess. Fitting, then, to treat your party host with a bottle of pineapple punch! This Makahiki Hou cocktail (Makahiki Hou is Hawaiian for “New Year”) is easy to pre-batch and tote along in a bottle (or two, or three) and is guaranteed to upstage offerings of bubbly. ~Nathan
Makahiki Hou Punch serves 12 12 oz gin 9 oz Amontillado sherry 12 oz pineapple juice 6 oz orgeat (we used Small Hand Foods) 6 oz fresh lemon juice several dashes Angostura bitters
Combine all ingredients. Funnel into air-tight bottles and chill thoroughly before serving.
After arriving in Spain, pineapples became popular scurvy-protection amongst sailors, as was “grog” – the marriage is only natural. This winter warmer is more than medicinal though, and nods to another favorite night cap – hot buttered rum. The base can be prepared in advance – Just add hot water and the compound butter to serve. ~Nathan
Hot Buttered Grog serves 12 12 oz aged rum 6 oz light ale or wheat beer (such as Maui Brewing Co.’s Mana Wheat) 12 oz pineapple juice 6 oz fresh lime juice 3/4 cup brown sugar 2 star anise 1 cinnamon stick 24 oz hot water cinnamon butter nutmeg For the cinnamon butter: 1/2 cup butter (at room temperature) 1/2 teaspoon ground cinnamon 2 tablespoon honey pinch of smoked salt
In a bowl, combine butter, cinnamon, honey and salt. Thoroughly mix until well-combined. Spoon butter mixture onto parchment paper and roll into a cylinder. Wrap in foil and chill butter until solid. Will keep refrigerated for up to 2 weeks.
Combine rum, beer, juices, sugar and spices in a saucepan over low heat and stir, heating slowly to dissolve the brown sugar but not cook off the alcohol. Boil water separately. Combine to serve. Top with a pat of cinnamon butter and grated nutmeg.
How will you ring in the new year!? With punch, bubbles or a warm spicy sip? We’re thinking of enjoying the season (and the pineapple) by indulging in ALL THREE! Made ahead of time, with not much prep needed once you arrive to your party, these cocktails are the perfect way to celebrate in style.
Want more drink ideas for your party!? Check out all our cocktail inspiration for your celebratory needs.
Happy New Year Everyone – Cheers!
Cocktail Consultation & Recipes: Nathan Hazard Styling & Photography: Kristin Guy
You can find more of Nathan on instagram, twitter & making an appearance on our on-going original series You Got Served. And if you live in the Los Angeles area also check out his cocktails at theatrical tiki experience The Coconut Club.