By Heylownine

Does anyone not like a cocktail served in a hollowed out pineapple? Well, those with pineapple allergies are probably not fans. But ask most people and you're likely to get a favorable response. Most any drink can be served in a pineapple, of course, but due to my undying devotion to the tireless work of Beachbum Berry, I always associate the pineapple vessel with a Boo Loo. The "Boo Loo in a pineapple".

The Boo Loo first appeared in Jeff Berry's Grog Log, and was also included in his later Beachbum Berry Remixed (BBR). The Boo Loo itself has the makeup of a traditional Lapu tropical cocktail, such as the Chief Lapu Lapu and the Aku Aku Lapu. A Lapu Lapu drink is a Polynesian restaurant style cocktail, usually large enough to serve 2. It's more or less a 5:2:3 citrus:syrup:rum ratio, with recipe-specific variations. BBR (seriously, just buy this book if you don't already have it) has the legend of the Lapu Lapu name on page 61. The Boo Loo deviates slightly from other Lapu drinks by slightly toning down the sweet elements, and elevating the rum content. It's a 5:1.5:4.5 ratio. Make no mistake, it's a boozy one. The result is a fantastic drink built for sharing with another, or for keeping to yourself if you're up to the task.

Boo Loo

A few chunks of fresh pineapple

2 1/2 ounces of unsweetened pineapple juice

1 1/2 ounces of fresh lime juice

1 1/4 ounces of honey mix (2:1)

3/4 ounces of dark Jamaican rum (Coruba)

3/4 ounces of Lemon Hart 151 (if you use any other 151-proof rum, please feel free to rename your drink)

1 1/2 ounces Demerara rum (El Dorado 12)

1 1/2 ounces of gold Puerto Rican rum (Cruzan Amber)

1 1/2 ounces of club soda

Blend the pineapple, pineapple juice, lime juice, and honey in a blender until liquid. Pour into a hollowed out pineapple (or large tiki mug, or large snifter) filled with crushed ice. Add the rums and soda and stir. Then stir some more. Insert straw. Drink.

What distinguishes this drink from other Lapu style drinks is the overall lack of sweetness. You can taste the rum, so use the good stuff. The lime cuts through the pineapple's sweetness and using honey imparts some flavor as opposed to just sweetness.

As mentioned by Paranoid in his entry on the Navy Grog, honey mix is a simple mixture of honey and water, heated just enough to combine the two, but not to the point of cooking. The idea is to get the honey in a state where it can be mixed without being terribly sticky. A 1:1 ratio of honey to water is standard, while a 2:1 ratio will give a richer honey flavor. Adding about 1/2 ounce of a neutral spirit such as Cruzan light rum will keep the mix (refrigerator) shelf stable for at least a month.

To prepare a pineapple as a serving vessel, you'll need a Vacu-Vin corer, available all over the internets. It makes quick work of a pineapple and although I typically subscribe to the Alton Brown school of "No unitaskers in the kitchen except a fire extinguisher", this thing is worth the ten bucks if you like fresh pineapple. Slice the top off of your pineapple, set the corer to work, and the end result is a cocktail holder + a healthy snack. Pro tip: you're going to want to use that pineapple at least twice. If you're not up to a second drink the same night, rinse the pineapple out and store it in the freezer for another night. Okole Maluna!