Returned 20 result(s) for "Pineapple Juice"; page 1 of 2.
One of our fans submitted this drink, we did some research and it's from a book called Bestia: Italian Recipes Created in the Heart of L.A, a worthy recipe for your mezcal collection.
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.
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.
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.
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.
A signature cocktail of Havana's Hotel Nacional de Cuba. This cocktail can be made with both light rum and dark rum depending on your favorite rum style. We love dark rum for this one!
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.
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.
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.
The Pearl Harbor is one of the only vodka cocktails we enjoy, it's like a Melon Ball but using pineapple juice over orange juice. Might not be classic, but a worthy contender.
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.
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.