Clarified Pineapple Daiquiri

Kern Rodriguez | Brooklyn, New York

This take on the tropical staple from Sunken Harbor Club’s Kern Rodriguez puts a silky spin on the typically shaken drink thanks to the milk punch treatment, which comes courtesy of a blend of whole milk yogurt and kefir yogurt. Acid-adjusted pineapple juice, meanwhile, makes the whole drink pop.

Ingredients

Servings: 8 to 9

  • 12 3/4 ounces Jamaican rum, preferably Denizen Merchant’s Reserve 8-year
  • 12 3/4 ounces Jamaican rum, preferably Denizen Merchant’s Reserve 8-year
  • 4 1/4 ounces unaged rum, preferably Uruapan
  • 4 1/4 ounces unaged rum, preferably Uruapan
  • 4 1/4 ounces lime juice
  • 4 1/4 ounces lime juice
  • 6 3/8 ounces acid-adjusted pineapple juice (see Editor’s Note)
  • 6 3/8 ounces acid-adjusted pineapple juice (see Editor’s Note)
  • 4 quarts yogurt blend(1:1, whole milk yogurt to plain kefir yogurt)
  • 4 quarts yogurt blend(1:1, whole milk yogurt to plain kefir yogurt)

Directions
  1. Add all of the ingredients to a container and stir to combine. Let sit for 8 hours in a cool, dry area.
  2. Rinse 2 coffee filters with water to remove the paper taste, then filter the mixture through the coffee filters to remove solids.
  3. Serve in a chilled Nick & Nora glass.
Editor's Note

Acid-Adjusted Pineapple Juice
200 milliliters pineapple juice
6.4 grams citric acid
4 grams malic acid

Combine all ingredients in a quart container. Blend with a milk frother until dissolved.

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