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Epicurious

Fresh Pineapple Syrup

Pineapple syrup is a very simple affair and a tasty sweetener made for use in the Pisco Punch (page 116). The flavor experience is different from using juice or fruit, because although it is clean, it picks up much of the vegetal characteristics of the pineapple. This syrup has many applications and can substitute for simple syrup to add more depth in tropical cocktails.

Recipe information

  • Yield

    makes 1 quart

Ingredients

2 cups fresh pineapple cubes
1 quart simple syrup (page 154)

Preparation

  1. Combine the fruit and syrup in a large food-safe container and refrigerate for 72 hours. Strain the syrup and discard the pineapple. Fill a labeled squeeze bottle for easiest use. The syrup will keep for 7 days, refrigerated.

Cover of Speakeasy by Jason Kosmas and Dushan Zaric featuring a coupe glass with a brown cocktail and lemon wheel garnish.
Reprinted with permission from Speakeasy: The Employees Only Guide to Classic Cocktails Reimagined by Jason Kosmas and Dushan Zaric, © 2010 Ten Speed Press. Buy the full book from Amazon or Bookshop.
TagsPineappleFruitEasy5 Ingredients or FewerMake AheadNo-CookCookbooks
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