Description
The Angry Cuban Cocktail is a vibrant, island-inspired drink that layers tropical pineapple juice and smooth white rum with a splash of grenadine and a crisp finish from Angry Orchard Crisp Apple Ale. It’s sweet, tart, fizzy, and oh-so-refreshing—like a vacation in a glass with just a hint of mischief. Ready in minutes, this cocktail is perfect for summer nights, backyard gatherings, or whenever you need a burst of sunshine in your glass.
Ingredients
1½ oz white rum
3 oz pineapple juice
Splash of grenadine
3–4 oz Angry Orchard Crisp Apple Ale
Ice cubes
Optional garnish: lime wedge, pineapple slice, or maraschino cherry
Instructions
Fill the glass: Add ice cubes to a tall glass (highball or hurricane style works best).
Build the base: Pour in the white rum and pineapple juice. Stir gently to combine.
Add the grenadine: Slowly drizzle a splash of grenadine down the inside edge of the glass. It should settle at the bottom to create a gorgeous layered effect.
Top with cider: Carefully pour the Angry Orchard Crisp Apple Ale over the top. Do not stir—this keeps the layers visible.
Garnish and serve: Add a lime wedge, pineapple slice, or cherry for a festive touch. Serve immediately and enjoy the tropical vibes.
Notes
Want extra tropical flavor? Swap white rum for coconut rum.
Prefer less sweetness? Use a dry hard cider or reduce the grenadine.
Serving a crowd? Multiply the rum, juice, and grenadine and mix in a pitcher. Top individual servings with cider to keep it fizzy.
Make it a mocktail: Leave out the rum and use sparkling apple juice or soda water instead.
For the best visual presentation, use clear glassware and cold ingredients. The layered look is part of the magic!