Yash Lakhan
April 25, 2025
Pineapple syrup is an effective addition to various cocktail styles – from shaken to stirred, for dominant profiles to lighter builds. Since some drinks use it as a flavour foundation, it anchors to the mix and also carries the essence of the fruit with no change in texture or viscosity of the beverage, providing similar notes without depending on the seasonality of fresh fruit.
200 gm fresh pineapple, chopped 200 gm granulated sugar 200 ml water
Add the chopped pineapple, sugar and water to a saucepan on heat, stirring well for the fruit to release its flavour.
Simmer the mixture gently over low heat for 10–15 minutes, allowing the fruit to soften and the sugar to dissolve completely without allowing the liquid to evaporate.
Remove the saucepan from heat and allow the mixture to cool for 30 minutes or until it reaches room temperature, so the fruit can continue infusing and enriching the character of the syrup prior to straining.
Strain it using a fine sieve or cheesecloth, pressing gently on the solids to extract flavour for a clear syrup that is pour-ready.
Transfer the syrup to a sterilised glass bottle and refrigerate for up to 10 days for regular use in summer cocktails like piña coladas, pineapple daiquiris and more. *Drink Responsibly. This communication is for audiences above the age of 25.