#TripleSBites: Red Hot Pinup

So.

When thinking of all things spicy and what I could do for #TripleSBites, I thought of spiced rum and J's love of Sailor Jerry's.
A few years ago at a staff Christmas party, J and I were introduced to Jerry in a bottle, a rum neither of us were familiar with.  It was smooth and delicious when paired with icy Coca Cola.  I bought J a bottle for Christmas.  The problem is, we're light-weights when it comes to drinking.  The bottle has languished with the rest of our liquor, pulled out rarely for a Friday night drink when there's no where to go and a lazy evening ahead.
I turned to the recipe searcher's friend, Pinterest, to find something incorporating our favourite spiced rum into a cocktail for those lazy evenings.  When I saw this, I was sold.  Rum, cinnamon hearts (or red hots, for those of you south of the 49th parallel) and my favourite soda, gingerale.  What could be bad about that?
I present to you now Tattooed Martha's Red Hot Pinup:

Dinner with Friends: Pineapple Sangria

So.
Cleaning out our house to ready for packing and moving also means we need to drink more.  Neither J nor I are particularly big drinkers, although I do enjoy my gin and J likes spiced rum.  In my profession, I seem to get a lot of wine as gifts.  It's not that we don't like wine, we just don't think of it until the meal is over and then we think that perhaps we should have had some, but polishing off a bottle now doesn't seem like a good plan.
In having people over, we find that we usually finish a bottle or 2 of wine...but that our dinner guests bring us a replacement.  With our last dinner guests, I decided to try something different and offer a summery beverage that used a bottle at the same time.
In April, J and I went away for the weekend and had dinner with a good friend of mine at an Italian restaurant.  They had a sangria on the specials that night that was spectacular:  light and berry tasting.  It used white wine and melon liqueur.  This is nothing like that, but it's good all the same, and can be made ahead so the flavours meld.
I present to you now Pineapple Sangria.