Yash Lakhan
May 08, 2025
Pineapple is evocative of the tropics in drinks as a steady element that sets the tone of summer beverages. In cocktails, its function goes beyond the juice itself, offering possibilities through garnishes, infusions and even through ice that carries its profile for sips.
Freezing pineapple pulp or juice within cubed moulds produces a slow-release element that introduces flavour as it melts, altering the taste of drinks gradually.
Pineapple complements items that are known to have smoky, spicy or salty notes; so cutting alternately or dehydrating pieces to add components creates a garnish that serves more than an aesthetic.
Soaking fresh pineapple in a base spirit of choice one day prior to use alters the assertive flavour, allowing the infusion to gain fruity depth without the need to add syrups or bottled extracts.
Instead of overloading a beverage with the tart-sweet juice, using smaller quantities incrementally provides control over acidity and sweetness, allowing the drink to adapt with every layer or shake.
Adding muddled fresh herbs to pineapple can extend its fruity flavour across ingredient layers, providing a cocktail with broader foundation which relies on multiple ingredients.
Tossing pieces of grilled pineapple as a float or attached to a skewer brings caramelised, charred depth that transforms the fruit from being a basic garnish to more of a substantial element. *Drink Responsibly. This communication is for audiences above the age of 25.