Pineapple Daiquiri
Shake ∙ 3 min ∙ 19% ABV ∙
The Pineapple Daiquiri is a shaken rum sour that blends white and aged rum with pineapple juice, lime, and sugar syrup, served up in a coupe. Cold and silky on the tongue, with a tart edge that softens into a rounded, faintly toasty warmth on the finish.
Ingredients
1
Servings
Garnish
Instructions for 1 serving
- Pre-chill a glass
- Shake all ingredients with ice: White rum 30 mlCaribbean aged rum 30 mlPineapple juice 15 mlLime juice 15 mlSugar syrup 15 ml
- Strain into the chilled glass
- Garnish with a pineapple wedge on the rim
Tips
- Pre-chill the coupe before shaking so the drink doesn't lose its chill while you strain and garnish.
- Balance the two rums as given rather than swapping in more white rum, or the drink loses its aged-rum depth.
- Shake hard for a full 10-12 seconds — the pineapple juice needs the vigorous chill to emulsify smoothly.
- Squeeze the lime juice fresh just before shaking; bottled juice flattens the balance against the sugar syrup.
History
The Pineapple Daiquiri has no documented inventor, bar, or date of its own; it belongs to the broad family of fruited Daiquiris that bartenders began building once canned and fresh tropical juices became common mixer staples, and it is generally treated simply as pineapple juice added to the standard rum-and-lime formula rather than a codified, single-author creation.
Its parent, the Daiquiri, is generally credited to Jennings Cox, an American mining engineer working in Cuba, who is widely said to have mixed rum with lime juice and sugar around 1898 near the town of Daiquiri during the Spanish–American War, giving the drink its name. The Pineapple Daiquiri simply swaps in pineapple juice alongside or in place of part of the sugar and lime, giving the classic sour a sweeter, fruitier profile.
FAQ
What goes in a Pineapple Daiquiri?
White rum, Caribbean aged rum, pineapple juice, fresh lime juice, and sugar syrup, shaken with ice and strained up into a chilled coupe with a pineapple wedge garnish. The two rums give it more depth than a classic three-ingredient Daiquiri.
What's the difference between a Pineapple Daiquiri and a Piña Colada?
A Pineapple Daiquiri is shaken and strained up with no cream, giving a clean, tart, citrus-forward drink; a Piña Colada is blended with coconut cream and served over ice or frozen, making it thicker and sweeter. Both use rum and pineapple, but the texture and balance are very different.
Is it okay to use canned pineapple juice for a Daiquiri?
Fresh pineapple juice is preferable, but canned or bottled juice works in a pinch. Canned juice tends to be sweeter and less bright than fresh, so cut back slightly on the sugar syrup to keep the drink from tasting flat.
How do you make a frozen Pineapple Daiquiri?
This recipe is shaken with ice and strained up into a coupe rather than blended, so it is served without ice in the glass. For a frozen version, the same rums, pineapple juice, lime juice, and sugar syrup would instead be blended with crushed ice until slushy and poured unstrained.
