Pineapple Rum

The Pickwick Papers, Charles Dickens, 1838

1 part rum

1 part pineapple juice

10 fresh mint leaves

1 pineapple slice, for garnish

Place the rum, pineapple juice, and mint in a mason jar filled with ice and stir until chilled.

Garnish with the pineapple slice and enjoy.

Beside him stood a glass of reeking hot pine-apple rum-and-water, with a slice of lemon in it; and every time the red-nosed man stopped to bring the round of toast to his eye, with the view of ascertaining how it got on, he imbibed a drop or two of the hot pine-apple rum-and-water, and smiled upon the rather stout lady, as she blew the fire.

Sam Weller, devoted friend to Samuel Pickwick, is calling at an inn, The Marquis of Granby, to visit his father and mother-in-law. There, he spots one Mr. Stiggins, who makes quite the spectacle of himself: “He was a prim-faced, red-nosed man, with a long, thin countenance, and a semi-rattlesnake sort of eye—rather sharp, but decidedly bad. He wore very short trousers, and black cotton stockings, which, like the rest of his apparel, were particularly rusty. His looks were starched, but his white neckerchief was not, and its long limp ends straggled over his closely buttoned waistcoat in a very uncouth and unpicturesque fashion.”

In any case, he is quite fond of pineapple rum, which as the name implies, is a blend of rum and pineapple juice, sometimes with other herbs such as mint, or spices such as nutmeg. In Dickens’ time, it might have been served hot, but it can also be served cold for a refreshing summer drink.