The Cocktail Diaries: Pineapple Rum Punch with Ice Cream

by Rebekahcooked up on December 17, 2015

Oh boy. It is the dregs of winter right now. I feel like I talk a lot about the weather and the seasons, but I feel a strong connection. I like rain, but I like sun better, and I think a lot of Portlanders feel the same. If we get a sunny Tuesday in February, everyone will leave the office by 2 or 3 and get out to the coast, and it is totally acceptable. And even though there is a certain moody Zen that settles in when the rains arrive every winter, sometimes it can feel sluggish.

I also have never felt the realness of a circadian rhythm, I think, until moving so far north. It is TOUGH some days to wake up on time when sunrise isn’t until 7:45 (!!!) In the summer, I can practically leap out of bed at 6 a.m.

Anyway. While there are some days where I am *feeling* the rainy moodiness of PDX, and curl up with a latte or a big bowl of ramen and watch the X-Files on Netflix, there are also days where I’m dreaming of the tropics.

Today is one of those days, and it’s translating to my cocktail game.

Pineapple Rum Punch | PDXfoodlove

Right now I am all about island-y, citrusy tiki drinks. It’s an escape in a cocktail glass. Or any kind of glass. As long as there is some pineapple, or coconut, or something similar in there, it helps.

And then, enter King Creamery: a local Portland ice cream subscription service run by Yvonne and Jason King. King Creamery has been gaining some serious momentum in Portland, with awesome flavors like Affogato, Lemon Bar and, my favorite, Pineapple Upside Down Cake. Where they take an actual pineapple upside down cake and churn it into the ice cream. I know.

Pineapple Rum Punch | PDXfoodlove

I was at an open house for King Creamery last month where they were serving the PUDC ice cream on top of a fabulous rum punch cocktail, and I asked them for the recipe so I could recreate this glorious getaway in a glass at home.

Pineapple Rum Punch | PDXfoodlove

The cocktail recipe itself is based on a Martha Stewart recipe, but it was the Kings’ idea to bring it to Nirvana with an ice cream scoop. If you can’t get your hands on Pineapple Upside Down Cake, try it with something pineapple or coconut adjacent, and I think a classic vanilla ice cream would be great as well.


Aperol Fizz Cocktail

Aperol Fizz Cocktail


  • 4 oz. Aperol
  • 2 oz. freshly squeezed lemon juice
  • 1 oz. simple syrup
  • 1 egg white
  • Club soda
  • Lemon twist for garnish


  1. For two cocktails:
  2. In a shaker without ice, add Aperol, lemon juice, simple syrup and egg white. Shake without ice for about 15 seconds.
  3. Add ice and then shake until very cold, another 20 seconds. Strain into two fizz glasses and garnish with a lemon twist.
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