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Pineapple-Rum Float
CHRISTOPHE TOURY
of
Fifty Seven Fifty Seven
Serves one.
2 ounces pineapple juice
1 and 1/2 ounces Malibu rum
1 tablespoon simple syrup
2 small scoops vanilla ice cream
3 ounces Perrier
Simple syrup:
1 cup granulated sugar
1 cup water in a saucepan
Mix pineapple juice, rum, and syrup in a pitcher. Scoop vanilla ice cream into a large martini glass. Add the fruit juice mixture, and top with Perrier.
Simple syrup:
Combine sugar and water in a saucepan. Bring to a boil for a few seconds. Set aside to cool.
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