Paul McGee, Lost Lake | Chicago
This pineapple Daiquiri from Trader Vic was published in his 1946 Book of Food and Drink. The original recipe, however, didn’t include lime juice which is included in Paul McGee’s adaptation. Because he serves the drink over shaved ice, he opts for dry sugar instead of syrup and muddled pineapple instead of juice to keep the water levels down. The addition of pineapple shrub, created by Lost Lake chef Dani Kaplan, lends “an extra layer of flavor and acidity and really helps tie everything together,” says McGee.
- 2 ounces blended white rum
- 1/4 ounce pineapple shrub (see Editor's Note)
- 1 1/4 tablespoons cane sugar
- 3/4 ounce lime juice (plus the spent hull)
- 4 ripe pineapple chunks
- In a shaker tin, muddle pineapple chunks along with the pineapple shrub and sugar.
- Add lime juice and the spent hull, rum and 2 ice cubes.
- Shake for 10 seconds and strain into a coupe filled with shaved ice.
1 quart pineapple juice pulp (leftover from juicing a pineapple)
1 quart simple syrup
2 cinnamon sticks
5 green cardamom pods
2 star anise pods
20 allspice berries
20 black peppercorns
3 ounces Rice wine vinegar
Combine pineapple, simple syrup and cracked spices in a container. Cover and let sit at room temperature for 2 to 4 days. Strain through a fine mesh strainer. Add rice wine vinegar to the desired acidity level.
NB: Store-bought pineapple shrub, such as Crafted Cocktails' Pineapple can be used as a substitute.