Pineapple Top Cocktail: Spicy Pineapple Coffee Tequila Sour

"The Pineapple Top Cocktail is a Spicy Pineapple Coffee Tequila Sour made using pineapple juice fresh pressed from pineapple homegrown by upcycling a leftover pineapple top, lemon juice, Spiced Ginger Syrup, Tequila, Coffee Liqueur, Macadamia & Cacao Bitters and Quillaja, garnished with a pineapple leaf fan. I was inspired to design the Pineapple Top Cocktail recipe to highlight the flavour of fresh pineapple using the formula of the 1888 vintage Whisky Sour recipe of Theodore Proulx (1888: 37-38) in his Bartender’s Manual as a starting point. Proulx’s (1888: 37-38) recipe calls for lemon, sugar syrup, Whisky, an accent of Benedictine or ‘Curacoa’ [sic.], and importantly a pineapple juice sink, sugared rim and a fancy seasonal fruit garnish. In the Pineapple Top Cocktail, I retain the fresh lemon and the pineapple juice, but I incorporate the pineapple juice into a shaken cocktail to add fluffy texture, rather than using it as a sink and stirring and straining the cocktail as in Proulx’s (Proulx 1888: 37-38) recipe. I swap out the Whisky for Tequila and the Orange Liqueur or Benedictine accent for Coffee Liqueur and Macadamia & Cacao Bitters. I add additional foamy texture with Quillaja and garnish with a fancy fresh pineapple leaf fan."

Preparation Time5 min