Drink a Pineapple Full of Booze Because It's Wednesday

Wherever you are, it's always time for a hollowed-out pineapple brimming with booze.

Maybe you awoke in the curtained-off cardboard box you pay $1,300 a month to inhabit in someone's living room in New York's most overpriced neighborhood du jour. Or maybe you live a carefree life inside of a tent on the coast of the Yucatán, only hopping on to the World Wide Web from your burner Nokia when you're not communing with a dolphin goddess or having chakra-shaking beach sex.

Doesn't matter. Liquor-soaked pineapples don't know geography.

The recipe for this Pineapple Royale comes from tropical palace The Tonga Room & Hurricane Bar, a venerable tiki bar that opened in San Francisco in 1945.

The ingredients—sparkling wine, aged rum, Cointreau, lime juice, pineapple juice, and a dash of simple syrup—should be easy enough to come by, even if you do lead a rootless surfer-hippie existence on the sand.

In truth, though, this drink is all about presentation, and for that you'll need a pineapple corer. (Some careful and slow knife-work will do in a pinch, to.) Once you've got that, just ream out your fruit, mix up all your ingredients in a shaker, and finally bring the two together in yogic harmony.

Then proceed to get drunk. Happy Wednesday.