On the cocktail stage, lemon and lime juice have long owned the starring roles as mixers.
Orange juice frequently takes a supporting part. And grapefruit catches a cameo from time to time.
Pineapple juice has played another circuit altogether. You’d occasionally encounter it in quasi-classic cocktails like the Algonquin (rye, dry vermouth) and the Mary Pickford (gin, maraschino liqueur, grenadine). But mainly it found steady work at tiki bars, where it had a home in everything from the Blue Hawaii to the Painkiller.
Yield: 1 drink
42 g blended Irish whiskey, preferably Teeling Small Batch Whiskey
21 g lime juice
21 g pineapple syrup (mix equal parts pineapple juice and sugar until sugar dissolves)
2 dashes Angostura bitters
Pineapple wedge, for garnish
Combine all liquid ingredients in a cocktail shaker filled with ice. Shake.
Strain into a double old-fashioned glass over a large ice cube, or ice cubes.
Garnish with the pineapple wedge