1 1/2 oz gin
3/4 oz pineapple juice
1/4 oz maraschino
Tried this one several days back without documenting — from the category it should be evident: I give it a Bronx cheer. Cited by an eGullet poster as having appeared in the 1935 edition of Mr Boston, my later edition of same provides a wholly different recipe. Regardless, the search for delicious drinks with pineapple continues to bear little fruit. This one proved unpleasant in an unremarkable way — neither good enough nor strong enough to merit sipping, the Harlem invited me to toss it back (or out) and move on. Another waste of good booze.
1/2 oz. Galliano
1/2 oz. creme de cacao (white)
3/4 oz. pineapple juice
3/4 oz. heavy cream
Shake with crushed ice.
I’ve laid in a supply of pineapple juice — not something normally stocked — since not having it on hand means that there are drinks that cannot be made! Not being a great fan of Piña Coladas, the question is whether there are any drinks calling for pineapple juice which should be made. As yet, I don’t know that I’ve discovered anything I couldn’t live without, but the Rapunsil Cocktail is the best justification so far. It seems an unlikely combination of ingredients, but it works. The Galliano isn’t particularly detectable — creme de cacao predominates — but there’s a lovely pineapple cream base beneath it all.
The Rapunsil is a short drink — 2 1/2 oz. — and not particularly strong. Some balmy spring weekend I’d like to explore downplaying the creme de cacao a bit, fortifying it slightly and increasing its volume, all the while retaining the same degree of pineapple-creaminess. Even unmodified, though, the Rapunsil has the makings of an interesting brunchy beverage. It’s tasty, if not exactly refreshing … a novelty worth keeping in mind.
1 oz. Plymouth gin
1/2 oz. sweet vermouth
1 tsp. grenadine
1 tsp. pineapple juice
1 egg white
Shake with cracked ice and strain into double cocktail glass.
Not a winner. Rosy red and buoyed a bit by the egg white, it fails overall. It’s bland, sweet and uninspiring. Don’t waste your Plymouth on this one.
Recipe from Trader Vic’s Bartender’s Guide, © 1947. p. 155
Use a tall, thin Bar glass.
Juice of a Lime.
Three sprigs of fresh Mint.
1 dash Cusenier Grenadine.
½ pony Pineapple Juice.
½ pony Orange Juice.
1 jigger of Sir Robert Burnette’s Old Tom Gin.
Crush ingredients together; fill with Lump Ice; add Seltzer.
Stir well and serve.
1 quart of Orange Pekoe Tea (cold).
1 quart of Old Country Club Brandy.
1 pint of Lemon Juice.
1 pint of Orange Juice.
½ pint of Pineapple Juice.
2 quarts Berncastler Berg.
1 pint of Bar Sugar.
Use a large Punch bowl with one Lump of Ice.
Pour in mixture; add one quart of Cook’s Imperial Champagne.
Stir well; decorate with fresh Mint, Fruit in season, and serve.