Tropical Pineapple Daiquiri
Shake ∙ 3 min ∙ 19.2% ABV ∙
The Tropical Pineapple Daiquiri shakes white rum with pineapple liqueur, lime and orgeat, served over ice with a pineapple wedge and cherry. Cold and silky with a nutty roundness cutting the tartness, this pours bright and tangy up front, mellowing into a soft, faintly sweet finish over ice.
Ingredients
1
Servings
Garnish
Instructions for 1 serving
- Pre-chill a glass
- Shake all ingredients with ice: White rum 45 mlPineapple liqueur 30 mlLime juice 20 mlOrgeat (almond) syrup 10 mlAngostura aromatic bitters 2 dashes
- Strain into the ice-filled glass
- Garnish with a pineapple wedge and a maraschino cherry
Tips
- Shake hard and long enough to fully chill the orgeat, which is thicker than simple syrup and needs the extra agitation to blend smoothly.
- Strain into fresh ice rather than the shaker ice, which is already diluted and dulls the pineapple and lime.
History
The Tropical Pineapple Daiquiri has no documented creator, bar, or date of its own; it is one of many modern names applied to pineapple-flavored riffs on the Daiquiri, a variation built by adding pineapple juice or liqueur to the classic lime-and-rum sour rather than a codified drink with a traceable history.
The Daiquiri itself is generally credited to Jennings Cox, an American mining engineer working near the town of Daiquiri in Cuba, who is said to have mixed rum with lime juice and sugar around 1898 after running short of other spirits. Pineapple versions of the Daiquiri circulated early in Havana bar culture, with writers on the drink noting that some Cuban bars served a pineapple-inflected variation alongside the classic recipe well before it became a common home-bar twist. The Tropical Pineapple Daiquiri carries that same swap forward, using pineapple to give the traditional Daiquiri a sweeter, fruitier profile.
