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Pineapple Jalapeno Rumarita


2 oz Dead Parrot Pineapple Rum

0.75 oz triple sec

0.5 oz pineapple juice

0.5 oz lime juice

0.25 oz simple syrup

2-3 jalapeno rounds

1 pineapple wedge

1 lime wedge

tajin seasoning


Rub lime wedge on rim of glass and dip in the Tajin seasoning. Aggressively muddle jalapeno rounds and pineapple wedge with triple sec in a cocktail shaker. Add rum, pineapple juice, and lime juice along with simple syrup. Thoroughly shake and strain over crushed ice. Garnish with a pineapple wedge and an additional jalapeno round.

Note: The number of jalapeno rounds will determine the drink's spiciness. You can add more or less rounds and keep or remove the seeds to turn up or turn down the heat.


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