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Pino Frio is a frozen pineapple daiquiri pared down to three ingredients: white rum, a couple of heaped tablespoons of pineapple chunks and a teaspoon of superfine sugar. It is blended smooth first, then again briefly with crushed ice, and served in an old-fashioned glass.
With no lime, it is not technically a daiquiri, and the difference shows. It is softer and rounder, tasting of ripe pineapple and rum with very little acidity. The two-stage blend is the smart part of the recipe. Blending the fruit first gets it fully smooth, and adding the ice afterward means the ice gets broken up without melting into a watery slush.
The original directions have you put everything in the glass and then blend, which only works if you own a very unusual glass, so we have moved that step to the blender.
Glass: Old-fashioned glass | Strength: Medium | Serves: 1 | Prep Time: 4 minutes
Bartenders tip: Ripe pineapple is essential, since the fruit carries almost all the flavor and there is very little sugar to prop it up. If your fruit is on the tart side, add a little more sugar. Frozen pineapple chunks work well and help keep the drink cold. A squeeze of lime is not in the original, but it brightens things up if you find it too soft.
Steps
- Add the white rum, pineapple chunks and sugar to a blender.
- Blend until smooth, then add three-quarters of an old-fashioned glassful of crushed ice and blend again briefly.
- Pour into an old-fashioned glass and serve.
