Pineapple cocktails: three ways to not freeze this autumn

It has turned cold outside. Wet snow, darkness by five in the evening, and a general longing for the sun. But you can keep the warmth in your soul and treat yourself to light summer cocktails. And since there are almost no fruits or berries left, let’s take something available all year round.

Here is the pineapple.

He’s good at everything, this guy. You can munch it fresh, canned, fried. Cook it with alcohol, mix it with the same. It’s healthy too — bromelain, vitamin C, and all that stuff they write about in health magazines.

So let’s run through three pineapple cocktails.

Disclaimer: the author reminds you that you may like or dislike, drink or not drink, read or not read, for that matter — everyone is free to do what they want. And the author is free to write whatever comes to mind.

Daiquiri

The best-known cocktail from Cuba. It is one of the official cocktails of the International Bartenders Association (IBA) — an organization founded on 24 February 1951, which decides what counts as a classic and what is a homemade concoction.

Traditionally it is a mix of light rum, lime and sugar. Pfui.

We’ll keep the light rum, about a good shot. To pour, I said, not to drink — where did you rush off to?

Half a fresh lime, whatever comes to hand.

A spoonful or two of sugar, preferably brown. Or you can skip it.

And, of course, pineapple juice, about half a glass. Here it’s however it works out. You can squeeze it fresh or take juice from a can. Or, fine, the store-bought kind, just don’t tell anyone — that stuff is sheer horror, not juice.

It’s also good to stock up on ice, but see for yourself according to the weather. If your backside in shorts is still freezing, better not.

For garnish, lime peel or a piece of that same pineapple will do. Or neither.

So, we take out the shaker we abandoned last autumn. What, you don’t have a shaker yet? And what have we been chatting about for a year and a half, if not cocktails.

Throw ice into the shaker.

Rum, juice and sugar on top.

Squeeze the lime by hand — to taste, so it doesn’t turn too sour.

Close this mess up.

Shake it like a hated person by the throat.

Strain through a sieve into a wide glass.

Drop a piece or two of pineapple in. Twist the lime peel so it sprays into the glass and hook it on the rim.

And that’s it, what are you staring at, drink up.

Pineapple Champagne Cocktail

The “Champagne Cocktail” is also among the official IBA cocktails. It is a “contemporary classic” made of champagne, brandy and Angostura.

Over time, cognac began to be used instead of brandy — a little unorthodox, but tasty.

So we choose:

• cognac or brandy — two shots
• champagne or sparkling wine — white is better, one bottle
• Angostura bitters
• a can of pineapple
• again, the recipe mentions sugar, but the author won’t insist

You’ll need a big container. Cut the pineapple into pieces in it. Set a small part of the fruit aside. I said set aside, not munch!

Pour the pineapple’s own juice over it.

Cognac or brandy on top, and into the fridge overnight.

Before the party, set out the glasses.

Drip bitters onto a piece of pineapple and put it at the bottom of the glass.

Fill halfway with what has been steeping in the fridge.

Then top up with chilled champagne or sparkling wine.

And that’s all.

Piña colada

All right, for the finale let’s take a classic, traditional long drink.

The famous piña colada, which translates as “strained pineapple” (colado in Spanish means strained, filtered), marches triumphantly around the world. By the way, the cocktail is called that because it is supposed to be made only from fresh, just-squeezed and strained pineapple juice. Preferably straight from the bush and into the skilled hands of a bartender.

Again, the piña colada has been among the official IBA cocktails since 1961.

It has been considered the national drink of Puerto Rico since 1978.

And in the States there is even a national cocktail day — July 10.

The classic recipe is simple:

• a shot of light rum
• a little over half a shot of coconut cream
• a shot of pineapple juice

Crush the ice and throw it into a blender. Add the other ingredients and blend it all thoroughly. Or “blendify” it. By the way, the author once wondered whether there is such a word — and yes, there is.

Pour the whipped mixture into a tall glass and garnish with whatever comes to hand. A piece of pineapple, a cocktail cherry. No cats, please.

Coconut cream can safely be replaced with coconut liqueur. It turns out even tastier, though a bit un-IBA-like.

If you happen to have a coconut on hand — you can pour the cocktail straight into it. That’s how it is served in the Antilles.

Good to know

In fact, there are countless variations for pineapple.

Know which alcohol pineapple does NOT go with? None. It’s good with everything.

However, keep in mind that when using strong spirits like cognac or dark rum, you need to add some tartness or bitterness. Some bright note, since pineapple softens the taste of alcohol.

But with champagne or sparkling wine you can add sweetness.

And most importantly! Never freeze the pineapple beforehand! The pineapple gods will be angry with you.

Better to throw in some ice.