Returned 26 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.
A balance of sour against sweet coconut and pineapple juice with an alcoholic kick and nice coffee notes.
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A 1950s recipe from Bali Ha'i At The Beach in New Orleans
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.
Invented in 1957 when a Bols rep asked Harry Yee, a bartender from Honolulu Hawai, to create a drink using Bols Blue Curacao. This drink is the final result of that challenge.
Pineapple sweet and light sour finish, spirits are mostly hidden within the beverage
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.
We have no idea the origin of this drink, we really didn't know if it was even a worthy drink, then we made it. It's fun, what more do you need?
Fruity, but also intense with flavorful coconut and banana, and a bit of a rum bite.
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!
A bold rum flavor balanced against tropical pineapple and apricot, a floral slightly delicate sour
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 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.
Pineapple and melon flavor profile with a refreshing moderate sweetness
Scrappy's Orleans Bitters