Tropical Pineapple Daiquiri

Name: Tropical Pineapple Daiquiri
Prep time: 3 min
Total time: 3 min
Yield: 1 serving
Ingredients: White rum — 45 ml (1 1/2 oz); Pineapple liqueur — 30 ml (1 oz); Lime juice (freshly squeezed) — 20 ml (2/3 oz); Orgeat (almond) syrup — 10 ml (1/3 oz); Angostura aromatic bitters (opt.) — 2 dashes

A fruity and sour rum cocktail ∙ Shake ∙ 3 min ∙ 16.2% ABV ∙

The Tropical Pineapple Daiquiri shakes white rum with pineapple liqueur, lime and orgeat, served over ice with a pineapple wedge and cherry.

Ingredients

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 (opt.)
Strain into the ice-filled glass
Garnish with a pineapple wedge and a maraschino cherry

Tips

The pineapple liqueur and orgeat both sweeten, so the 20 ml of lime is all that keeps the drink from turning cloying; measure it exactly.

History

The Tropical Pineapple Daiquiri is one of many modern pineapple riffs on the Daiquiri, using pineapple liqueur and orgeat in place of plain sugar for a sweeter, fruitier profile. No creator or date is recorded for it. The Daiquiri itself, a Cuban sour of rum, lime, and sugar, is generally credited to American mining engineer Jennings Cox around 1898.