Spicy Grilled Pineapple

Ingredients

• 1 ripe pineapple, peeled, quartered, and cored

• 1½ cups Red Eye Louie’s Immoral® Spiced Rum

• ¼ cup cinnamon sugar

• ¼ tsp cayenne pepper (optional)

Instructions

1. Cut pineapple into wedges and place in a large bowl.
2. Pour Immoral® Spiced Rum over pineapple and refrigerate for 1 hour, stirring once halfway through.
3. Drain pineapple (reserve rum if desired).
4. Toss pineapple with cinnamon sugar and cayenne until evenly coated.
5. Preheat grill or grill pan to medium-high.
6. Grill pineapple 8–10 minutes, turning occasionally, until tender and lightly caramelized.

Tasting Notes
Sweet caramelized pineapple layered with warm baking spice and subtle heat. The spiced rum enhances the natural fruit sugars for a bold, tropical finish.

Cottontail Martini

Ingredients

Cake

• 2½ cups all-purpose flour

• 4.5 oz instant vanilla pudding mix

• 1 tbsp baking powder

• 1 cup sugar

• ½ tsp salt

• ½ cup vegetable oil

• ½ cup Red Eye Louie’s RumQuila

• ½ cup orange juice

• ½ cup milk

• 1 tbsp orange zest

RumQuila Caramel Sauce

• ¼ cup water

• 1 cup sugar

• ½ cup unsalted butter

• ¼ cup heavy cream

• ½ cup Red Eye Louie’s RumQuila

Instructions

Cake

1. Preheat oven to 325°F. Grease a 10-inch bundt pan.
2. Mix all cake ingredients on medium speed for 2 minutes until smooth.
3. Pour into pan and bake 1 hour or until golden and set.
4. Cool slightly, then invert onto serving platter.

RumQuila Caramel Sauce

1. Heat sugar and water until dissolved, then boil until deep amber.
2. Remove from heat; stir in butter, then cream (mixture will bubble).
3. Stir in RumQuila.
4. Pour over cake, allowing sauce to seep into holes if desired.

Tasting Notes
Moist, citrus-kissed cake infused with warm RumQuila and topped with rich caramel. Deep, buttery sweetness balanced by subtle orange brightness.

Melon Booze Ball Salad

Ingredients

• 1 small seedless watermelon

• 1 cantaloupe

• 1 honeydew melon

• 1 cup pineapple juice

• 1 cup Red Eye Louie’s Immoral® Vodka

• ½ cup triple sec

Instructions

1. Slice melons in half and remove seeds from cantaloupe and honeydew.
2. Use a melon baller to scoop fruit into a shallow container (about 7½ cups total).
3. Add pineapple juice, vodka, and triple sec.
4. Toss gently to submerge fruit.
5. Cover and freeze until partially frozen, or chill for several hours before serving.

Tasting Notes
Juicy, refreshing melon infused with citrus and smooth vodka warmth. Light, fruity, and dangerously easy to enjoy.

Maple-WhisQuila Banana Pudding Cake

Ingredients

• 6 tbsp unsalted butter

• ½ cup superfine sugar

• 1 overripe banana, mashed

• 1 large egg

• 1 cup whole milk

• 1 cup all-purpose flour

• 1 tbsp baking powder

• Pinch of salt

• ¾ cup pure maple syrup

• ½ cup light brown sugar

• 2 tbsp Red Eye Louie’s WhisQuila

• ¼ cup finely chopped or half pecans

• Vanilla ice cream (for serving)

Instructions

1. Preheat oven to 375°F. Melt butter in a 2-quart baking dish.
2. Whisk in sugar and mashed banana. Add egg and milk; mix well.
3. In a bowl, whisk flour, baking powder, and salt; stir into batter.
4. Heat maple syrup, brown sugar, and ½ cup hot water for 1 minute. Stir in WhisQuila.
5. Drizzle syrup mixture over batter (do not stir).
6. Sprinkle pecans on top.
7. Bake 40 minutes until golden. Cool slightly and serve with ice cream.

Tasting Notes
Warm banana sweetness layered with maple richness and smooth WhisQuila depth. Soft, pudding-like texture with nutty crunch and a cozy caramelized finish.