Spiced Pineapple Port Sunset

Ingredients

Cocktail

• 1 fl oz aged rum
• 1 fl oz ruby port
• 2 fl oz pineapple juice
• ½ fl oz fresh lime juice
• ¼ fl oz spiced syrup, made below
• 1 cup ice, for shaking
• ¾ cup ice, for serving

Small-batch spiced syrup

• ¼ cup (50 g) light brown sugar
• ¼ cup water
• 1 cinnamon stick, about 3 inches long
• 1 whole food-grade star anise pod

Finish

• 1 small pineapple wedge
• 1 separate whole food-grade star anise pod, for garnish

Equipment

Small saucepan, shaker, fine strainer, 12-fl-oz rocks glass

Allergens and ingredient notes: Alcohol; port may contain sulfites. Check rum, port, and spice labels.

Measurements use US fluid ounces (1 fl oz ≈ 30 mL), tablespoons (tbsp), and teaspoons (tsp). Syrup and tea batches may make extra: use only the cocktail quantity listed. These recipes contain alcohol and are for adults 21 and over.

Step by step

1. Warm brown sugar, water, cinnamon stick, and the syrup star anise in a small saucepan until sugar dissolves. Remove from heat and steep 10 minutes. Strain out all spice pieces, then cool completely. The batch makes about 3 fl oz; measure only ¼ fl oz for one drink.
2. Add aged rum, ruby port, pineapple juice, lime juice, and the measured spiced syrup to a shaker. Add the shaking ice and shake for 12–15 seconds.
3. Fill the rocks glass with its separate serving ice and fine-strain the cocktail into it. Rum, port, and pineapple blend into one deep coral-to-ruby color; no artificial layering is required.
4. Garnish with the pineapple wedge and separate star anise pod. The whole spice is an aromatic garnish; remove it before sipping and do not chew it.

The Devotti twist: Ruby port contributes berry depth while a small warm-spice syrup ties it to the tropical pineapple.

Make ahead and storage

Refrigerate extra spiced syrup covered up to 3 days. Keep opened port according to its label. Shake the cocktail immediately before serving.

Image: AI-generated recipe illustration; homemade results and presentation will vary.