Yash Lakhan
May 03, 2025
Along with tropical fruitiness, pineapple holds an undertone of acidity and a faint enzymatic edge that redefines the way a drink releases flavour. Bartenders tend to utilise its stratified profile to mellow potent spirits, add depth to base notes or add texture without resorting to heavy additions.
Employ precise quantities of syrups, fortified wines or fruits with low acidic content to balance pineapple acidity, ensuring that the profile as a whole has depth but does not overpower the palate.
Employ fresh pineapple in shaken or stirred drinks, but not in milk-based preparations unless it is added to cooked or pasteurised concoctions – since bromelain enzymes denature dairy proteins and destabilises texture.
Add aromatic or herbal bitters to give pineapple-based drinks mellow depth and balance the high-acid register with secondary complexity.
Clarify pineapple juice using fine filtration or gel clarification to eliminate pulp and modify viscosity – making it versatile for builds where visual clarity and precise dilution are required.
Caramelise pineapple by roasting or grilling prior to muddling or juicing to minimise acidity and caramelise sugars that respond variegatedly to alcohol and acid in stirred libations.
Pair the tropical fruit with chilli tinctures or spirit infusions to echo its inherent bite and produce a measured outcome in the finish that complements spice-led garnishes or snacks. *Drink Responsibly. This communication is for audiences above the age of 25.