Taking top honors in our blind Pineapple Daiquiri tasting, Nico de Soto’s recipe calls for a total of three rums: the aforementioned Plantation pineapple rum; New Grove Plantation white rum, which has notes of guava and banana, from the island of Mauritius; and Père Labat 40, an agricole-style rum from the island of Marie-Galante. Arriving with no garnish other than a fluffy crown of froth, thanks to the fresh pineapple juice, Paul McGee described it as “archetypal” while Leanne Favre found that “the cane flavor of the rum supports the fruit,” for a particularly balanced and integrated expression of the drink.
Nico de Soto’s Pineapple Daiquiri
Nico de Soto | New York City
- 1 ounce Plantation Stiggins’ Fancy Pineapple Rum
- 3/4 ounce fresh pineapple juice
- 1/2 ounce Père Labat 40 rum
- 1/2 ounce New Grove Plantation white rum
- 1/2 ounce lime juice
- 1/4 ounce cane syrup (2:1, cane sugar to water)
- Combine all ingredients in a shaker with one big ice cube and four Kold-Draft cubes.
- Shake for 13 seconds.
- Double-strain into a coupette.