GLM – Fresh Pineapple Rum Runner
With fall just around the corner, we’re skipping the pumpkin spice and cider this time… and going straight for a frozen blast of fun! One sip of this drink and you’ll know why it’s a favorite, just don’t say we didn’t warn you. Strong, cold, and dangerously delicious. Sip smart and definitely keep the car keys out of reach!
Frozen Rum Runner – Large Batch Using Pineapple
Ingredients (6–8 servings):
- 6 oz light rum
- 6 oz dark or aged rum
- 6 oz banana liqueur
- 6 oz blackberry liqueur
- 6 oz fresh pineapple juice or 3 cups fresh pineapple chunks
- 3 oz fresh orange juice
- 3 oz grenadine (reduce to 1½ oz if you prefer less sweet)
- 3 oz fresh lime juice
- 9–12 cups ice (adjust to get the desired frozen consistency)
- Optional float: 3 oz 151 rum or dark rum
Instructions:
- Add ice, pineapple (juice or chunks), and all other ingredients (except the 151 float) into a large-capacity blender. You may need to blend in batches depending on blender size.
- Blend until smooth and slushy. If it’s too thick, add a splash more pineapple or orange juice.
- Pour into hurricane glasses or place in a pitcher for service.
- For a traditional kick, float 151 rum on top by drizzling slowly over the back of a spoon.
- Garnish each glass with pineapple wedges, cherries, or citrus wheels.
Tips for Large Batch:
- Keep it icy: If serving over time, freeze extra pineapple juice or chunks in ice cube trays to refresh the batch without diluting the flavor.
- Visual flair: Layer grenadine in the bottom of each glass before pouring for a “sunset” effect.
- Optional twist: Add a small handful of frozen berries for color and texture.
Golfer’s Lifestyle Magazine is published quarterly, bringing you the latest stories, features, and insights from the world of golf. To view and read the current issue, [click here].
Tom Poljak - Publisher of Golfer's Lifestyle Magazine. Former host of the "Tom & Tom" Golf Show on ESPN Radio and current owner/producer of the Tom & Tom Golf Podcast. Owner of the largest fundraising company in the Tri-State. Graduate of the Culinary Institute of America and Florida International University.
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