Yash Lakhan
April 23, 2025
Bartenders use pineapple – not only for the way it contributes flavour but also for how it facilitates process, presentation and intention behind a drink. It’s evidence of a shift within a cocktail where technique meets purpose happens by using all of its components, providing a zero-waste solution while also utilising it fully.
Pineapple flesh is typically juiced, muddled or blended to provide core flavour — sweet, tangy and full-bodied— perfect for crafting tropical bases or completing sour cocktails.
Although usually discarded, the core of the tropical fruit can be infused into syrups or spirits, imparting flavour gradually and contributing hints of complexity without overwriting its final character.
Majorly used for fermenting tepache or infusing rum, the skin provides a second chance at providing aroma, depth and light tang to unique or experimental constructs.
When cleaned and trimmed, the crown becomes an impressive garnish that is vertical and eye-catching, increasing appeal when the drink served.
Fresh pineapple juice provides equilibrium — bracing acidity, inherent sweetness and structure – suitable for all cocktail styles, from shaken sours to tall tropical highballs.
The shell, when hollowed out, acts as a serving vessel — providing visual reference that adds surprise while keeping the drink grounded in its primary ingredient. *Drink Responsibly. This communication is for audiences above the age of 25.