70 found Showing cocktails with ingredient Pineapple rum

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A Spontaneous Libation for your Consideration

Love & Chocolate

Created and posted by applejack.
1 1⁄4 oz Gin, Junipero
3⁄4 oz Luxardo Bitter Bianco
1⁄4 oz Crème de Cacao, Giffard (Blanc)
1 oz Bianco Vermouth, Dolin
3 ds Bitters, Scrappy's Lavender
Instructions

Stir, strain into old fashioned glass with a large cube or sphere. Garnish with a few spritzes of crème de violette from an atomizer.

History

White Negroni riff inspired by my girlfriend's chocolate lavender truffle.

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Average rating
4 stars
(2 ratings)

From the Knowledge Vault

Craft Cocktail Making: Theory and Structure of Acidity

Ward Eight A rye cocktail acidified with citrus.

The dividing line between a cocktail enthusiast and a craft cocktail aficionado is knowledge. Anyone can enjoy a cocktail, and with enough time spent at or behind a bar, attain a good enough working knowledge of brands and flavors of alcohol. Some of these people go on to create a new cocktail, usually starting with a common drink or ratio of spirits to other ingredients and tweaking them to make something pleasant.

Alas, this approach lacks repeatability in creating quality craft cocktails. Craft cocktails are not dump buckets for every neon colored, super sweet liqueur that your distributor is pushing. And they are not made to mask the flavor of alcohol, but to support and sustain it.

Combinations that should work based on the flavors of the components often fail to impress in the glass due to a lack of understanding of those same component's structural elements. Skilled mixologists construct cocktails from some basic building blocks: alcohol, sugar, acidity, and bitterness. A thorough understand of these primary elements can help craft cocktail designers make great drinks with a minimum of waste and trial and error.

Acidity

The cocktail dates back to the earliest parts of the 19th century. The original contained no acidic agents – just a simple mix of spirit, sugar, water, and bitters. But by 1862, Jerry Thomas had entire sections for Sours, Fixes, and Daisies, all of which featured acidity prominently. Certainly, the use of spirit-plus-acidity dates back to the 18th century Punch, which were spirit, water, lemon and sugar, with some other ingredients added for flavoring.

Recent Additions

  • Poke the Bear — Bourbon, Gin, Apricot liqueur, Allspice Dram, Peychaud's Bitters, Lime juice, Simple syrup, Orange peel
  • Santeria — Mezcal, Passion fruit liqueur, Pineapple juice, Lime juice, Simple syrup, Turmeric
  • Mondolina — Sweet vermouth, Triple sec, Gin, Grapefruit soda, Grenadine
  • Female classmate — Whiskey, Triple sec, Campari, Apple juice, Orange peel
  • Grief and Relief — Gin, Suze, Aromatized wine, Genepy

Recent Discussion

  • Re Prosecutor, 1 hour ago danoman89 commented:

    Better than the average whiskey sour

  • Re Broken English, 1 day ago danoman89 commented:

    Now that's the stuff

  • Re Cassingle Revival #2, 2 days ago danoman89 commented:

    unfortunately kind of one-note-whiskey-sour for me

  • Re Lucien Gaudin Cocktail, 2 days ago danoman89 commented:

    subbed cointreau for half china-china half curacao. Interesting but feels like the drink's not totally sure what it wants to be.Kind of halfway between a martini and a negroni and part of me wishes it would pick a direction.

  • Re Waterproof Watch, 3 days ago Artur B commented:

    May be 2 oz Gin, 0.5 Montenegro and 0.5 Aperol.