HomeCocktailThe Greatest Pineapple Daiquiri Recipe, In accordance with Specialists

The Greatest Pineapple Daiquiri Recipe, In accordance with Specialists

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There was a time not so way back when a Pineapple Daiquiri tasting would’ve been a futile train: Like so lots of its fruited brethren, the Pineapple Daiquiri languished for many years as an artificially flavored frozen seaside drink. But it surely has since made a swift transformation right into a cocktail bar stalwart and a perennial summer season standby.  

Right now, the largest query going through the cocktail shouldn’t be whether or not it ought to be frozen or shaken, however whether or not or not pineapple juice has a spot within the drink in any respect. As counterintuitive as it could sound, the fashionable Pineapple Daiquiri is break up into competing factions thanks largely to a single product: Plantation Stiggins’ Fancy Pineapple Rum. When Plantation launched its extremely fragrant, fruit-forward product in 2014, it rapidly turned a bartender favourite for its capacity so as to add tropical taste with out the necessity for contemporary juice or housemade infusions. The Pineapple Daiquiri was a shoo-in software, permitting the drink to stay rum-forward whereas tilting the flavour profile of the basic Daiquiri much more tropical.


At our current blind tasting at Brooklyn’s Sunken Harbor Membership, the place the Punch editorial group was joined by bartenders Leanne Favre (Leyenda, Clover Membership), Paul McGee (previously of Misplaced Lake, Chicago Athletic Affiliation) and Gage & Tollner’s Kern Rodriguez, who combined the drinks, half of the ten submitted recipes known as for Plantation pineapple rum. Of these, a number of bolstered the product with contemporary pineapple juice for a hybrid of the 2 trendy approaches, whereas the remainder caught to the pared-down method. 


Throughout the board, nevertheless, the judges discovered the latter fashion to be missing, leading to drinks that learn extra like a conventional Daiquiri. “I like the feel that pineapple juice brings to the recipe, in comparison with an everyday Daiquiri,” mentioned Punch artwork director Lizzie Munro, citing the principal flaw of this strategy. The winners, against this, all introduced a component of contemporary pineapple to the combo within the type of juice or chunks of the fruit muddled into the shaking tin. 

First place went to Nico de Soto of Mace in New York and Danico in Paris. His recipe requires a complete of three rums: the aforementioned Plantation pineapple rum; New Grove Plantation white rum, which has notes of guava and banana, from the island of Mauritius; and Père Labat 40, an agricole-style rum from the island of Marie-Galante. To that is added three-quarters of an oz of pineapple juice, a half-ounce of lime juice and a quarter-ounce of wealthy cane syrup. Arriving with no garnish apart from a fluffy crown of froth, due to the contemporary pineapple juice, McGee described it as “archetypal” whereas Favre discovered that “the cane taste of the rum helps the fruit,” for a very balanced and built-in expression of the drink. 

Second place went to Haley Traub of New York’s Attaboy, whose ultraclassic recipe is likely one of the few that didn’t name for pineapple-flavored rum. As an alternative, she merely combines 2 ounces of Barbancourt white rum, an oz of contemporary pineapple juice, half an oz of lime juice and the identical measure of straightforward syrup. It had probably the most pronounced lime taste of the bunch, with solely a refined pineapple taste, however it ticked the containers of what the judges have been searching for. “With Daiquiris generally, I would like them clear, with vivid lime and vivid rum,” mentioned McGee, echoing a sentiment shared by Favre, who known as this recipe “beautiful.”

Third place went to one of many extra unorthodox entrants within the tasting, courtesy of Anton Kinloch of Fuschia Tiki in New Paltz, New York. His recipe splits the bottom between unaged cachaça and Plantation’s Fancy Smoky Method bottling of the pineapple rum. Contemporary pineapple taste was added through pineapple cubes thrown immediately into the shaking tin with lime, wealthy Demerara syrup and 5 drops of saline answer. The completed drink lacked the frothy head that the tasters have been searching for, however it nonetheless had the requisite zip of acidity balanced by the correct quantity of sweetness. The elements got here collectively in a approach that recalled savory apple cider, main one taster to explain it as “the right fall Daiquiri.” 

Wanting again over the winners, Favre famous “one is archetypal, one is clear and fairly and one is a chic cocktail with all of the elements of a Pineapple Daiquiri.” Lengthy gone are the times when the drink was relegated to a beachside slushy machine. Right now, there’s a Pineapple Daiquiri for any event. 



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