So This Must Be What Santa Claus Drinks on Vacation

This spin on hot buttered rum has a cardamom-spiced pineapple puree in the mix. Because the fruit is roasted, the punch takes some time to prepare, but it pays off in decadent flavor.


Roasted-Pineapple Hot Buttered Rum

1 1/4 cups packed light-brown sugar
1 vanilla bean, seeds scraped and pod reserved
3 1/2 ounces (7 tablespoons) unsalted butter, softened
1 large pineapple (6 pounds)
8 green cardamom pods, crushed
1 1/2 teaspoons whole allspice berries
2 1/2 cups water
3/4 cup dark rum (optional)

Cook’s Note
The punch’s base can be made the day before and refrigerated. Heat over low heat, and add the alcohol, if using, just before serving.

1. Preheat oven to 325 degrees. Line 2 rimmed baking sheets with nonstick baking mats. Mix 1 cup sugar, the vanilla seeds, and 5 tablespoons butter. Slice 1/2 inch from both ends of pineapple, and discard. Cut 2 slices crosswise, 3/4 inch thick, and set aside. Peel the remaining pineapple, and slice into 3/4-inch-thick spears, working around core. Discard core.

2. Divide half the butter mixture between baking sheets, dropping it by rounded teaspoons onto mats. Arrange pineapple spears and rounds in a single layer on top of butter mixture. Top pineapple with spoonfuls of remaining butter mixture. Roast, rotating pans and basting with pan juices after 15 minutes, for 30 minutes. Flip pineapple, then roast until dark golden brown, about 30 minutes more. Let cool for 5 minutes. Cut rounds into 8 wedges, and reserve for garnish.

3. Meanwhile, bring reserved vanilla pod, cardamom, allspice berries, water, and remaining 1/4 cup sugar to a boil in a medium saucepan. Remove from heat, and let stand for 30 minutes. Strain, and discard solids. Working in batches, blend liquid and roasted-pineapple spears with their pan juices on low speed until coarsely pureed. Increase speed to high, and process until smooth, about 2 minutes. Strain through a fine sieve into a medium saucepan, pressing firmly on solids. Discard solids.

4. Heat pineapple mixture over low heat until heated through, then add rum if using. Divide among glasses, and top each with some of the remaining 2 tablespoons butter and reserved pineapple wedges.


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Naughty Rudolph



  • 2 C ice
  • 1 C ginger ale
  • 1/4-1/2 C Mario Cherries with the stems pulled off
  • 3 ounces vanilla vodka
  • Cherry and pretzels for garnish


  1. Add all ingredients to the blender
  2. Blend until smooth
  3. Garnish with “red nose” and “antlers”
  4. Bottoms up!

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Yields two drinks or so.


4 ounces blanco tequila *
4 ounces fresh lime juice (approximately 2 limes)
4 ounces mango juice
2 ounces fresh orange juice
2 lime wedges

* When drinking tequila, I actually prefer an añejo or resposado – both of which are aged and more complex in flavor. However, in a margarita, I find that blanco suffices and is often less expensive. You can use whatever you prefer.


Fill a cocktail shaker with ice. Add the tequila, lime juice, mango juice, and orange juice. Shake for 10-15 seconds, until the mixture is nicely chilled.

Fill two glasses with ice, then pour the margarita into each glass.

Add a lime wedge to the rim of each glass and serve immediately.

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