I don’t know if you know this, but there was a time when a pineapple was a sign of wealth. The English nobility would go out of their way, even as far as renting them from merchants, just to put them on display when they had guests. This practice was done because pineapples were not native to Europe, and they were shipped in from tropical climates. The few pieces that made it to England intact were then put on display for the highest bidders to claim and take home.
Fast forward a hundred years, and the pineapple is now an everyday fruit, inspiring nearly every continent to craft its own signature drink with it. Okay, maybe not Antarctica, but you get the idea. It is a fruit with natural sweetness and acidity, two things that are highly desirable in any mixed concoction, and the crown can make for a pretty garnish to boot!
Here, then, are a few ways to enjoy your pineapple in liquid (spiked and boozy) form.
PIÑA COLADA:
Probably one of the most commonly ordered drinks anywhere within 50 meters of a beach, and definitely the most popular pineapple-based cocktail, this allegedly Puerto Rican mix combines coconut cream, pineapple juice (PJ), lime juice, and rum–all the tropical gifts into one heady, milkshake-smooth drink.
TEPACHE:
This is the term used to describe the fermented version of the pineapple skin and rind, along with sugar, all mixed in water and left to become microbial food. Tepache originated in Mexico and has become a worldwide phenomenon thanks to hipster bartenders who discovered its versatility. The resulting drink is more parts sour than sweet, with a mild alcoholic tinge. The liquid is typically consumed on its own, especially for its claimed probiotic benefits, but it can be mixed (along with rum, vodka, or even tequila) into various highball forms.
JUNGLE BIRD:
A simple drink made with Campari, rum, lime juice, and PJ–it is refreshing and possibly among the easiest to concoct on this list. It has an origin story linking it to Malaysia, where it was conjured up as a welcome drink at a fancy bar.
DEVIATED CLASSICS:
Many a traditional cocktail can be tweaked with pineapple juice. From Mojito to Screwdriver, Daiquiri to Margarita–the idea is to introduce some pineapple juice into the original mix without too many changes. This philosophy stems mainly from pineapple’s unique ability to add both sweetness and sourness to a drink, thereby preserving balance better than many other options.
SOURS:
Did you know that if you wish to make a sour-family drink but don’t want to use egg whites, you can replace them with pineapple juice? Not only does it create a silky emulsion with a lovely white froth on top, but it also largely retains the drink’s original overall taste. It also feels a lot lighter on the stomach than an egg-white-heavy drink. So next time, try a whiskey sour with PJ instead of an egg white, and see if it changes your preference for future orders.
MAI TAIS AND TIKI DRINKS:
Can’t mention PJ and then omit Hawaiian Mai Tais. Yes, they are not native to the island, but they arrived in the 1950s and made it their home like no other place. Mai Tais were originally claimed to have been made by Victor Bergeron at Trader Vic’s in San Francisco’s Bay Area. They typically consist of a mix of light and dark rums, almond syrup, and good ol’ PJ: a coming together of some very unusual ingredients. This combination is a Tiki-style drink, and many drinks in that family include PJ as a chief ingredient to top off.
So there you have it: So many ways to spike up the crowned fruit— one that nature made with cocktail balance in mind. Let us know how you mix up yours!
