Pineapples In Advanced Mixology: Crafting Pineapple Shrubs, Bitters And More
One of the most versatile tropical fruits used in mixology, the pineapple is favoured for its blend of sweet and sour flavours that build acidity and tanginess into drinks along with imbuing them with abundant sweetness. The fruit is generally incorporated into cocktails and mocktails in the form of juices, purees and pineapple chunks such that its potent tropical flavours take centre stage while crafting multiple drinks.
Yet, there are other ways of infusing pineapples in mixes which include crafting shrubs and bitters out of them, using processes that are a more intermediate form of mixology. These ingredients act as intelligent and sophisticated mixers used for accentuating drinks with pineapple’s flavour components and can be utilised by an expert mixologist keen on blending imaginative drinks.
Read on below to know more about how pineapple can be used to craft shrubs, bitters and other ingredients in a more advanced form of mixology craft:
Pineapple Shrubs
A classic pineapple shrub contains a balanced mix of sweet and acidic flavours which come from the fruit itself as well as the sugar and apple cider vinegar in which it is mixed. Pineapple shrubs are crafted also for their slightly tart taste which balances out some of the overpowering sweeter notes present in the ripened fruit. Certain spices like ginger and peppercorns can also be added to the apple cider vinegar mix in which the pineapple shrub is being infused for more flavour. Once ready, this element can be added to old fashioneds or palomas for a tropical touch.
Pineapple Ferments
Another way of crafting a more aesthetic use out of pineapples is to make ferments made out of pineapple cores or rinds. Akin to a tepache, pineapple ferments are generally prepared by adding these parts of the fruit to water so their flavours slowly start releasing into the liquid. This fermented mix can be infused with spices such as cinnamon or cloves for more complex flavours. After 2-3 days of infusion the mixture can be strained and used as an effervescent fruity accent in margarita or mojito cocktail variations.
Pineapple Kombuchas
A flavourful fermentation technique that produces sweet, acidic and slightly tart flavours, the kombucha has become a favourite across the globe. Pineapple can also be treated in a similar fashion to craft a tropical kombucha. One can either use pineapple leftovers and rinds or mix them up with pineapple chunks for fermentation. A pineapple kombucha can be had by itself or can be utilised in different tropical cocktails for its prominent fruity flavour.
Pineapple Bitters
Crafting bitters out of pineapples means using plain alcohol to soak pineapple chunks or dried pineapple until its flavours are slowly infused into the liquid. Quinine can also be introduced to this mix for infusing it with slightly tart notes that balance out some of the sweeter and more acidic flavours of the fruit. Gentian root can also be added to this recipe for its tartness. Pineapple bitters can then be used in cocktails like the daiquiri to undercut some of its denser flavours.
Smoked Pineapple Infusions
One of the more creative yet straightforward ways to use pineapples in cocktails is by making smoked pineapple infusions. This requires just a little bit of skill so that the smokiness emits caramelised, deep notes which can blend into complementary spirits when utilised for making liquor infusions. Alternatively, smoked pineapples can also be muddled into drinks for their woody aromas that integrate with other similar flavours found in cocktails such as the tropical mezcal smash.
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