Yash Lakhan
April 24, 2025
There are different ways to use pineapple – whether fresh, frozen or grilled – each has its own impact, presence and effect on the glass. Based on utility, immediacy of serving or the setting in which it is being presented, some builds require vibrancy and some depth – as each style of the tropical fruit makes the drink lean in a different direction.
Fresh pineapple provides bright acidity – perfect for shaken cocktails like a pineapple daiquiri, where tartness of the juice offsets sweetness from rum and simple syrup without resorting to additional modifiers.
Wedges or spears of fresh pineapple enhance presentation in drinks such as piña coladas, complementing tropical character while providing crisp, juicy bite between sips.
Frozen pineapple creates a rich, fruit-dominated creamy texture in shaken cocktails like the pineapple margarita, minimising ice dilution while maintaining flavour integrity from blender to glass.
Applied in frozen punch-style cocktails such as a pomegranate-pineapple rum slush, frozen pineapple chunks provide temperature control and consistency in large-batch serves without requiring constant adjustment.
Caramelised pineapple lends smoky complexity to mezcal cocktails like a pineapple mezcal sour, where its charred bits add depth to the earthy character of the spirit.
Muddled grilled pineapple has a significant role as the foundation in base-driven cocktails such as a pineapple old fashioned, bringing subdued fruit sweetness to complement oak, spice or smoke in the spirit. *Drink Responsibly. This communication is for audiences above the age of 25.