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The Pineapple Daiquiri is the frozen daiquiri formula with pineapple standing in for most of the sweetness. Rum, lime and sugar is the whole daiquiri idea, and adding fruit to the blender is how the frozen versions of it multiplied through the middle of the last century.
What is unusual is the restraint. A quarter ounce of lime juice is a very small pour by daiquiri standards, where a half to three quarters is normal, and there is only a slice of pineapple plus three dashes of syrup rather than a cup of fruit. The result stays a daiquiri with pineapple in it rather than becoming a pineapple slush with rum added, and it goes into a chilled cocktail glass rather than a tall one, which keeps the serving honest.
Glass: Cocktail glass | Strength: Medium | Serves: 1 | Prep Time: 3 minutes
Bartender’s tip: Chill the glass properly, and do it before you touch the blender. A frozen drink in a room temperature coupe starts collapsing the moment it lands. Go light on the crushed ice, since two ounces of rum will not carry much before it turns watery, and you can always add more mid-blend. Fresh pineapple beats canned by a wide margin at this quantity, because with only one slice in the glass there is nothing to hide behind. If the lime tastes lost, add a little more rather than reaching for the syrup.
Ingredients
- 2 oz White Rum
- 1/4 oz Lime Juice
- 1 slice Pineapple
- 3 dashes Pineapple Syrup
- 1/2 tsp Powdered Sugar
