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A trendy pineapple cocktail


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


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