Pineapple Daiquiri
Shake ∙ 3 min ∙ 16.6% 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.
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
- Keep the rums at 30 ml each; push the white rum higher and you lose the depth the aged rum brings.
- Squeeze the lime right before you shake; its 15 ml is what cuts the sweetness of the pineapple and syrup.
History
The Pineapple Daiquiri is one of the fruited variations on the Daiquiri, with no documented inventor, bar, or date. It adds pineapple juice to the rum, lime, and sugar for a sweeter, fruitier profile, and splits the base between white and aged rum. Fruited Daiquiris were among the variations that Constantino Ribalaigua Vert, bartender and later owner of El Floridita in Havana, developed for his patrons.
FAQ
What goes in a Pineapple Daiquiri?
30 ml each of white rum and Caribbean aged rum, plus 15 ml each of pineapple juice, fresh lime juice and sugar syrup. 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?
Cream and texture. A Pineapple Daiquiri is shaken and strained up with no cream, so it drinks clean and tart. A Piña Colada is blended with coconut cream and served over ice or frozen, so it is thicker and sweeter. Both use rum and pineapple.
Is it okay to use canned pineapple juice for a Daiquiri?
Yes, in a pinch, though fresh pineapple juice is better. Canned juice is usually sweeter and flatter than fresh, so cut the sugar syrup back slightly.
How do you make a frozen Pineapple Daiquiri?
Blend white and aged rum, pineapple juice, lime juice and sugar syrup with crushed ice until slushy, and pour it unstrained. The standard Pineapple Daiquiri is shaken and strained up into a coupe, not frozen.
