Thursday, July 21, 2016


Another drink from the Caribbean's Gulf of Mexico is the Pina. It combines two great flavors--gold tequila and pineapple. The recipe calls for honey as the sweetener, but I came up with a more tropical substitute that did not detract and probably enhanced the flavor. I made pineapple syrup from the shell and core of the pineapple I used in the Batida de Pina. By cooking the shell and core with 3/4 cup of brown sugar until it is soft, then smashing the shell with a potato ricer and straining the syrup from the pulp, I got a rich tropical tasting syrup. Try making pineapple syrup and adding it to your favorite cocktails, like the Old Fashioned or Margarita or Mojito instead of sugar. Remember to save the leaves of the pineapple to make pineapple spears.
  • 2 oz. gold tequila
  • 3 oz. pineapple juice
  • 1 oz. lime juice
  • 1 tsp honey (pineapple syrup used)
  • lime slice (and pineapple spear if you have it.)
Combine all ingredients except fruit in a shaker with ice. Shake and strain into a chilled Collins glass. Garnish with fruit.

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