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KC

 

As you might know this Mixology Monday is being hosted by yours truly. To reinforce the theme here’s from my announcement post

Let’s bring the king of fruits back! After being canned, mixed with all sorts of sugary liquids and blended into guilty pleasures not to be named some 80’s dreadful cocktails, the pineapple needs more respect!

Once a symbol of hospitality, the King of fruits might be now misunderstood. One of the greatest non-citrus souring agents, used for crazy garnish ideas, infusions, old gum syrup flavoring, the pineapple is a fruit to be reckoned.

Below are some amazing pineapple cocktails that I really like, enjoy!

You can check the roundup post here.

 

The first one is the Kingston Club, by Jeffrey Morgenthaler.
This is a very refreshing cocktail that uses a full shot of Drambuie.
I’ve been trying to blog about it for a long time and this MxMo was the final motivation.
Jeffrey has just launched a book about cocktail techniques, there he even tell you how to juice a pineapple.

Talking about it, the pineapple is one of the most pain-in-the-neck  fruits to juice, but is totally worth it.

And wait, don’t throw those peels out! But let’s go back to the

Kingston Club

  • 1½ oz Drambuie
  • 1½ oz Pineapple juice
  • ¾ oz lime juice
  • 1 tsp Fernet Branca
  • 3 dashes Angostura bitters
  • 1 oz Soda

Shake and strain into an ice-filled highball glass, top with soda. Garnish with orange zest.

KC2This is just an amazing cocktail. First you can use a full shot o Drambuie, next you pair it smokiness and anise hints with juicy sweet & sour pineapple and on top of that comes the Fernet!
A pitcher of it please!

 

Talking about pitcher and deliciousness…

ar2Abacaxi Ricaço

  • 1 Pineapple
  • 3 oz Rum (or go all New Orleans style and make equal parts Bourbon, Rum & Cognac. Or Bourbon,Rum & Cachaça)
  • ¾ oz lime juice
  • ½oz simple syrup

Scoop the pineapple flesh through its top, to make a cup out of the fruit. Put the fruit in the freezer so it gets rigid.
Blend the flesh with the booze, lime,sugar & 12oz crushed ice.

Serve in the pineapple cup. Makes 2 servings!

This recipe comes from David Embury’s book and although he claims it is a Brazilian cocktail and saying that the name refers to its deliciousness, Rico is a Spanish word for tasty, but in Portuguese it would be delicioso.

Although the cocktail is made in the Brazilian blended style of just throwing things in the blender…
This is a well balanced cocktail and although only having 3oz of booze the pineapple makes the perfect canvas for the alcohol.
And  it doesn’t used condensed milk, which is a typical ingredient in Batidas and is usually overpowering with its sweetness…

 

In the next segment about pineapple I’ll talk about a typical Minas Gerais’ beverage: Pineapple Tea!

 

Hope you’re having a great time making delicious cocktails out of a pineapple!

Thanks to Fred Yarm to let me hosting this months party.

mxmologo