Rebecca Nielsen's Recipe

Sanibel Sunset

Category: Cocktails

Serves/Makes: 4
Difficulty: 1
Prep Time: 15 minutes

Ingredients:

1 3/4 cup fresh pineapple, cubed
2 ounces Super Lemon Simple Syrup*
4 ounces Malibu Caribbean Rum with Mango Liqueur
1 cup orange juice
1 bottle very chilled Proseco
3 ounces Grenadine syrup
4 chunks of fresh pineapple for garnish
4 glasses used for white wine (at least 14 ounces each)

Preparation:

For the Super Lemon Simple Syrup - In a small sauce pan over medium-low heat combine 1 1/2 cups white sugar, 2/3 cups freshly squeezed lemon juice and 1/4 cup water. Stir while heating until all sugar is dissolved and mixture is not cloudy. Cool at least 2 hours and mixture will become the consistency of maple syrup. Store in a airtight container in the fridge for use with all your drink needs.

In a food processor, combine pineapple chunks and simple syrup. Process until totally smooth. Transfer to container and add 4 ounces Malibu Caribbean Rum with Mango Liqueur. Stir well.

When ready to serve put 1/4 cup of pineapple/rum mixture into each wine glass. Add 1/4 cup orange juice to each glass. Put garnish on glass

At this point have your Grenadine and very cold Proseco ready.

Pour Proseco in each glass. It will rise to the top and then start to fall. Give each guest a glass and top off with Proseco and immediately pour Grenadine on top in a swirl.

Cooks Notes: When I first made this drink, my husband said it reminded him of the sunset on Sanibel Island, but the red was missing. I had thought it needed just a tad more sweetness and thought of the Grenadine. The Grenadine solved both problems. If you stare at this drink it will take you back to a favorite sunset of your own, I promise. If you wish to see our Sanibel Sunset, please check out our pictures on Facebook under Rebecca Nielsen.