Bird of paradise
• 1 Del Monte® Pineapple, trimmed, cored, and cut into chunks
• 1½ oz. Jamaican rum
• 1 oz. Aperol
• ¾ oz. lime juice from Del Monte® Limes
1)Reserve a handful of pineapple chunks for garnish, and place remaining chunks in a blender. Add ½ cup water and blend well. 2)Pour blended pineapple through a fine mesh sieve set over a large bowl. Use a silicone spatula to press all the juice from the pulp. Discard pulp. 3)For each cocktail, fill a cocktail shaker ¾ full with ice cubes. Add 2 ounces pineapple juice, rum, Aperol, and lime juice. Shake vigorously until well chilled, then strain into a chilled cocktail glass filled with ice. 4)Garnish with a pineapple chunk and frond, if desired. 5)Use remaining pineapple juice to make more cocktails, or store refrigerated up to 1 week.