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Regents Royale Cocktail Recipe

This Pineapple Cocktail Tastes Exactly Like a Strawberry Starburst

Meet your new favorite pineapple cocktail that tastes exactly like a pink Starburst: the Regents Royale. This Instagram-worthy cocktail recipe is courtesy of Day Drinking: 50 Cocktails for a Mellow Buzz by Kat Odell ($11), so yes, you have permission to drink this on the beach or on the patio all day long. The tropical cocktail has plenty of pineapple juice, fresh strawberries, and fresh lime juice, plus the addition of Prosecco for a sparkling finish. You can choose to get crafty and make your own pineapple cups for serving, or simply pour it up into the glasses of your choice.

The Regents Royale

From Day Drinking by Kat Odell and Jane Danger of Mother of Pearl, New York City


Remember strawberry-flavored Starburst candy? This tiki-inspired tropical libation literally tastes like the beloved childhood treat. While this delightful drink calls for bubbles, which lower its ABV, it’s delicious straight out of the blender, served over ice. But if you want to lower the booze content even more, feel free to leave out the rum. “Regent’s Punch” is a classic recipe (the base for this drink is modeled after it); to “Royale” a cocktail is to top it with sparkling wine (just like the Kir Royale on page 100). The recipe calls for dry curacao, which is an orange liqueur flavored with the peels of bitter Seville oranges. Combined with the tropical, fruity, and slightly grassy-tasting cachaca (thanks to the green tea infusion) and the drink’s other ingredients, the orange flavor enhances the libation’s overall exotic strawberry flavor.

Regents Royale Cocktail Recipe


  1. Rich Simple Syrup:
    1 cup water
    1 cup sugar
  1. Green Tea-Infused Cachaca:
    2 ounces dried green tea leaves
    1 bottle (750 milliliters) cachaca
  1. Regents Royale:
    8 large strawberries, 5 hulled, 3 with greens intact
    2 1/4 ounces fresh lime juice
    2 1/4 ounces pineapple juice, preferably fresh
    2 1/4 ounces Rich Simple Syrup (page 26)
    1 1/2 ounces amber-colored rum, such as Smith & Cross
    1 1/2 ounces orange liqueur (such as Pierre Ferrand Dry Curacao)
    1 /12 ounces green tea-infused cachaca
    1 bottle (375 milliliters) Prosecco or other dry sparkling white wine, chilled
    Pineapple cup (optional; recipe follows), for serving
    Pineapple triangles, lime wheels, and leaves, for garnish


  1. Make the Rich Simple Syrup: Heat the water in a small saucepan over low heat until it simmers, about 3 minutes. Add the sugar and remove the pan from the heat. Stir to dissolve the sugar and allow the mixture to cool to room temperature before using. Transfer any leftover syrup to an airtight container and refrigerate. Rich Simple Syrup will keep, covered and refrigerated, for 1 month.
  2. Make the Green Tea–Infused Cachaca: Add the green tea leaves to the bottle of cachaça and let infuse at room temperature, 20 minutes. Pour the mixture through a fine-mesh sieve and into a jar.
  3. Make the Regents Royale: Combine the 5 hulled strawberries with the lime juice, pineapple juice, Rich Simple Syrup, rum, orange liqueur, and green tea–infused cachaca in a blender and puree.
  4. Fill a pineapple cup, if using, or a large (14-ounce) tiki glass with crushed ice. Strain the puree into the glass through a fine-mesh sieve, and insert the bottle of sparkling wine upside down into the drink. (You can leave it in place or remove it once it's emptied out — your choice.)
  5. Garnish with the remaining strawberries and the pineapple triangles, lime wheels, and leaves.
  1. To make your own pineapple cup: Lay a pineapple on its side and use a chef's knife to slice off the top 1 1/2 inches. (You can reserve some of the pineapple leaves to use as a cocktail garnish.)
  2. Next, use a pineapple corer to remove the flesh from the shell. It will leave behind a center column of tough fruit; remove this inedible piece with the tip of your chef's knife. Alternatively, run a chef's knife between the shell and the flesh of the pineapple, leaving about 1/2 inch of flesh around the perimeter and making sure not to pierce the bottom of the fruit. Carefully slice the flesh into 4 quarters, then use a spoon to scoop them out. Fill the pineapple with the desired cocktail and enjoy!

Source: Excerpted from Day Drinking by Kat Odell (Workman Publishing). Copyright © 2017. Photographs by Nicole Franzen.

Image Source: Nicole Franzen
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