Pineapple Rum Daiquiri Cocktail Recipe
The original recipe from Houston's Tongue-Cut Sparrow seem's to be more focussed on presentation - the drink recipe calls to be served over crushed ice and adorned with fresh fruit. Whilst I agree with bartender Bobby Heugel's mixes of pineapple-infused rum and maraschino liqueur for a daiquiri variation, I'd recommend serving it straight up.
Ingredients
- 45 mL Plantation Pineapple Rum 1.5 oz
- 7.5 mL Maraschino Liqueur 0.25 oz
- 15 mL Fresh Lime Juice 0.5 oz
- 7.5 mL 1:1 Simple Syrup 0.25 oz
Instructions
- Combine all the ingredients into your cocktail shaker
- Shake with ice
- Strain into a chilled cocktail glass
- Garnish with a lime wedge, orange twist and/or pineapple spear
Tried this recipe?Tag me on Instagram! @stevethebartender
No Comments