Two-Faced Pineapple 2.000

Stacy Zarin Goldberg for The Washington Post; food styling by Lisa Cherkasky for The Washington Post

Spirits Jan 17, 2020

A float of blackstrap rum at the end is all it takes to transform this innocent tropical fruit cooler into a boozy beach drink. You can make two servings of the "virtuous" version and serve them as is, or sully one or both with the rum. We used Vita Coco pineapple for an extra boost of pineapple flavor, but any good coconut water will work. Note that Angostura bitters are alcoholic, so while they’re used in a small amount here, if you want a completely “dry" drink, leave them out.


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Tested size: 2 servings

  • Crushed ice
  • 1 tablespoon dark brown sugar
  • 1/2 teaspoon Angostura bitters
  • 1 cup unsweetened pineapple juice
  • 1/2 cup coconut water
  • 1/3 cup fresh lime juice
  • 1 sprig fresh mint (optional), for garnish
  • 2 ounces blackstrap rum (optional)


Fill 2 tiki mugs or Collins glasses with crushed ice.

In a cocktail shaker, combine the sugar, bitters, pineapple juice, coconut water and lime, then shake hard for 30 seconds — you want to shake enough to dissolve the sugar and cause the pineapple juice to froth up a bit.

If making an alcohol-free version, pour the cocktail into the glasses to the rim, garnish with a mint sprig, if using, and serve.

If adding alcohol, when pouring the pineapple mixture over the ice, leave room at the top of the glass. Add the rum to the top of the drink and garnish with a mint sprig, if using.

Serve the drinks with straws, so the drinker can continue to stir as they sip.

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Recipe Source

From Spirits columnist M. Carrie Allan.

Tested by M. Carrie Allan.

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