:max_bytes(150000):strip_icc()/__opt__aboutcom__coeus__resources__content_migration__liquor__2016__03__01063552__11-Absolutely-Mouth-Watering-Pineapple-Cocktails-720x720-main-image-article-crop-dfd69301aae0437c983d08e633f416fe.jpg)
For those who can’t swing a tropical getaway this winter, at least there’s always a tropical drink. Right now, pineapples are at their peak, and bartenders are showcasing the fruit in innovative ways, from making “grilled pineapple juice” and pineapple shrubs to using the hollowed-out fruit as a bong to create a smoky drink.
29 Palms (Ada Street, Chicago)
:max_bytes(150000):strip_icc()/__opt__aboutcom__coeus__resources__content_migration__liquor__2016__03__01062042__11-Absolutely-Mouth-Watering-Pineapple-Cocktails-29-palms-720x480-inline-554f8a01592d49c7b26fcbc238beb139.jpg)
Ada Street beverage manager Scott Koehl makes this bottled cocktail with house-made pineapple-infused mezcal, Green Chartreuse, fresh lime and a house-made lemongrass/cinchona tonic.
Ambrosia Drunk (Bacchus Bar, Portland, Ore.)
:max_bytes(150000):strip_icc()/__opt__aboutcom__coeus__resources__content_migration__liquor__2016__03__01062008__11-Absolutely-Mouth-Watering-Pineapple-Cocktails-ambrosia-drunk-720x480-inline-d6053d8b6920460f9530608b3b2368a8.jpg)
For this gently effervescent drink, Bacchus bartender Andrew Call first brews up a lime-leaf–pineapple simple syrup, which is mixed with grapefruit and lime juices and gin, plus a bubbly prosecco float. The cocktail is finished with grapefruit and Angostura bitters and garnished with a lemon rose and lime leaf.
East Brooklyn (Cassia, Santa Monica, Calif.)
:max_bytes(150000):strip_icc()/__opt__aboutcom__coeus__resources__content_migration__liquor__2016__03__01062036__11-Absolutely-Mouth-Watering-Pineapple-Cocktails-east-brooklyn-720x480-inline-eac1afc36dd8447b96e5ab1d80448ed3.jpg)
At the newly opened Southeast Asian brasserie Cassia, the drinks are intended to align with chef Bryant Ng’s cooking. So this riff on the classic Brooklyn cocktail includes lemongrass- and pineapple-infused dry vermouth, along with rye whiskey, maraschino liqueur and CioCiaro amaro.
Golden Pearl (Saltaire, Port Chester, N.Y.)
:max_bytes(150000):strip_icc()/__opt__aboutcom__coeus__resources__content_migration__liquor__2016__03__01062107__11-Absolutely-Mouth-Watering-Pineapple-Cocktails-goldepearl-720x480-inline-5cab74c9c9e849afac8d4b42ceac9e3d.jpg)
For this elegant sipper, chunks of pineapple are grilled and juiced for caramelized sweetness. That “grilled pineapple juice” is then mixed with aged rum and vanilla bean.
Piña (Kat & Theo, New York City)
:max_bytes(150000):strip_icc()/__opt__aboutcom__coeus__resources__content_migration__liquor__2016__03__01062101__11-Absolutely-Mouth-Watering-Pineapple-Cocktails-jpina-720x480-inline-a4bf106a8e0b43cf814f8e94fee56599.jpg)
Proof that pineapple drinks don’t have to be super sweet, this complex, smoky-bitter beauty starts with High West Campfire (a blend of rye, scotch and bourbon) and Amargo-Vallet. A house-made piña tea syrup, made by infusing a hibiscus, coconut and pineapple tea blend with simple syrup, adds mellow caramel and pineapple undertones. The finishing touch: a round of dried pineapple to garnish.
Korean BBQ (Three Degrees, Portland, Ore.)
:max_bytes(150000):strip_icc()/__opt__aboutcom__coeus__resources__content_migration__liquor__2016__03__01062051__11-Absolutely-Mouth-Watering-Pineapple-Cocktails-korean-bbq-720x480-inline-38915f6423ac48fa9d0c373a1ff0f439.jpg)
A spicy, smoky and savory flavor bomb, this cocktail from bartender Joe Davis starts with a rinse of super peaty Laphroaig scotch, followed by Appleton X/V rum, a fresh pineapple and Korean chile sauce reduction, lime juice and cinnamon syrup. As if that’s not enough, a dash of bacon salt adds still more umami goodness.
Pineapple Bump (Andiron Steak & Sea, Las Vegas)
:max_bytes(150000):strip_icc()/__opt__aboutcom__coeus__resources__content_migration__liquor__2016__03__01061959__11-Absolutely-Mouth-Watering-Pineapple-Cocktails-pineapple-bump-720x480-inline-1598609d231f4973a65d766d36dcfd2a.jpg)
Leave it to Vegas to offer the splashiest cocktail vessels around: copper pineapple cups custom-made by Absolut Elyx. In them you’ll find Elyx vodka, Pineau de Charentes, pineapple juice, Pok Pok Som apple vinegar, lemon sour and Fever-Tree club soda.
SpongeBob SquarePants (Gracias Madre, San Francisco)
:max_bytes(150000):strip_icc()/__opt__aboutcom__coeus__resources__content_migration__liquor__2016__03__01062026__11-Absolutely-Mouth-Watering-Pineapple-Cocktails-spongebob-720x480-inline-9d5e080280ba49ca8d65cb50243ccfb0.jpg)
This dramatic drink uses all of the pineapple. It starts with a house-made quince tepache (a traditional drink from Mexico made from fermented pineapple rind and peel) plus mezcal espadín. Then the drink is smoked in a whole pineapple with organic apple wood and served in the hollowed-out fruit.
The Algonquin (Rose Cafe, Venice, Calif.)
:max_bytes(150000):strip_icc()/__opt__aboutcom__coeus__resources__content_migration__liquor__2016__03__01062013__11-Absolutely-Mouth-Watering-Pineapple-Cocktails-algonquin-720x480-inline-9df41731122c445188ffa86f646aa6c1.jpg)
Rose Cafe beverage director Nick Meyer uses pineapple multiple ways in this cocktail. A pineapple shrub with Champagne vinegar adds acidity, while a caramelized pineapple gomme syrup with vanilla and cinnamon adds sweetness and spice. Those ingredients are mixed with freshly juiced pineapple, dry vermouth and rye whiskey. And finally, a super thin slice of pineapple is dehydrated into pineapple chips. “It’s a garnish, as well as something to snack on throughout drinking,” says Meyer.
Tommy Gun (GreenRiver, Chicago)
:max_bytes(150000):strip_icc()/__opt__aboutcom__coeus__resources__content_migration__liquor__2016__03__01062021__11-Absolutely-Mouth-Watering-Pineapple-Cocktails-tommygun-720x480-inline-857fec4149f14f27af19340a0e9f1d16.jpg)
At buzzy Chi-town newcomer GreenRiver, head bartender Julia Momose gives pineapple the sous vide treatment to create pineapple pisco, which is then mixed with lime juice and a spiced garam masala syrup for a sweet and savory profile.
Ultimate Piña Colada (Trick Dog, San Francisco)
:max_bytes(150000):strip_icc()/__opt__aboutcom__coeus__resources__content_migration__liquor__2016__03__01062004__11-Absolutely-Mouth-Watering-Pineapple-Cocktails-ultimate-720x480-inline-706a6086ee7a4849a2ba8246ecf8e5e6.jpg)
Trick Dog co-founder Scott Baird makes this blender drink with three types of rum, absinthe, green tea cardamom syrup, pineapple and lime juices, coconut crème and just a pinch of salt and serves it up in a cored-out pineapple. It is not on the menu but is available by special request.