Returned 15 result(s) for "Pineapple Juice"; page 1 of 1.
This 1950's classic has been made a dozen different ways with a dozen different ingredients, we've chosen one that fits our taste buds and generally accepted as flavorful and fun.
A balance of sour against sweet coconut and pineapple juice with an alcoholic kick and nice coffee notes.
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The bay breeze is a descendant of the Cape Codder and ancestor of the Sea Breeze, meaning drinks of this variation can be dated into the 1920s and 1930s, but grew up and became popular in the 1960s.
Sweet pineapple paired against tart cranberry, light on alcohol. Tropical flavor profile.
A highly searched cocktail design that is no doubt a riff off the pina colada, but it's blue and has a slightly different flavor profile.
An easy piña colada cocktail that doesn't require the use of coconut cream and a messy build, or blender. Simple. Easy.
It tastes like a pina colada, flavorful rum, vanilla and pineapple all in your business.
Created in the 1980s at one of Keith McNally's New York City bars, it's "French" because of the use of Chambord for the raspberry/blackberry flavor.
Sweeter side of 'martini', kind of like a raspberry grandma candy; does not hide the vodka taste.
This classic Tiki drink was created in 1978 at the Aviary bar of the Kuala Lumpur Hilton. This drink brings campari to tiki design but stays true to beach sipper flavor profile.
Tropical pineapple flavor that starts sweet with a bit of dry campari bitterness but some will find it arguably sweet.
Less known than a margarita, but sort of “what a margarita would look like if it was built like a tequila sunrise.” Like a Jackhammer cocktail (screwdriver with pineapple juice) but tequila over vodka.
A salty pineapple-like flavor with simple base flavor profiles easily expanded on with spicy tequila infusions, etc.
The Mai Tai is a forever fabulous and popular drink, this version brings the Orgeat and lime but does not match the exact Mai Tai recipe. This is a modification of a modification slightly tweaked (by us) to be less sweet.
Circa 1953. Like almost every tiki drink on the planet, this recipe has gone through mutations over the last 50+ years.
Coffee flavor, moderately sweet against a dark rum with some pungent funkiness from the Jamaican rum.
The classic pina colada, it's a mystery as to why a drink like this works because it has no sour component. But, who cares? It works!
Suggested to be originally published in the New York Times in 1908, a recipe from Jamaica, this "punch" has a wide variety of recipe designs, we happen to like this one because it's well crafted and tasty with pool side tropical appeal.
Foamy Fruity flavors mingled with molasses forward dark rum with a juicy tropical loveliness.
Another child of the 70's with a controversial background. The painkiller became trademarked by Pusser's years after its creation, requiring all bars and restaurants to make a painkiller with Pusser's Rum or risk lawsuit. Created in the British Virgin Islands at the Soggy Dollar bar, now popular everywhere.
Smooth mouthfeel like that of a blended drink, with coconut dominating, rum on the back end and a lovely nutmeg aromatic, on the sweeter side. Not too unlike a pina colada.
The Rum Runner is said to have been a child of the 1950s at the Holiday Isle Tiki Bar in Islamorada Florida.
Raspberry candy with a little banana filling; This is a potent number, you can taste the alcohol.
A cocktail of the 80's that has been made bad many times over the last thirty years; our goal was to find one worth trying yet still maintains the sweet-forward flavor.
Sweet up front and dry in the back, with some red lollipop flavor or watermelon jolly rancher.
The very first Singapore Sling recipe said to have been created by Ngiam Tong Boon is lost to time. Not even the Raffles Hotel, who has been serving it since 1915 or so, has the original recipe–they add “this or that” as Jeff Berry says in his book.
Tropical flavors of almond, brown sugar, cherry, pineapple and an array of sweetness.
Luxardo Maraschino Cherries