Alec Bales, Ticonderoga Club | Atlanta
A savory, fall-inflected take on the classic Martini with a touch of tropical daydreaming by way of pineapple from Yotam Ottolenghi's London restaurant NOPI.
Tepache is a tangy, fermented beverage from Mexico. Qui's explores the bolder end of the tepache spectrum.
Austin bartender Justin Elliott crafts his own tepache from pineapple and exotic spices, which he then combines with rum, lemon, honey and fresh Thai basil.
Adam Bernbach has a particular affection for Piña Coladas, and serves them year round in his basement-level bar using fresh pineapple, unsweetened coconut and aged rum.
Repurpose your pineapple rinds for this tropical-minded sweetener.
Pineapple cordial brings out the grassy notes of rhum agricole.
At ZZ's Clam Bar in New York City, this cocktail is served in a vintage, brass pineapple, mounded with cobbled ice and garnished with a drift of aromatic chamomile powder…
A sangria-inspired punch by California bartender Scott Beattie.
NYC bartender Maxwell Britten’s absinthe-infused variation on the Piña Colada.
How a quirky Prohibition-era bourbon cocktail came to manifest on U.S. drink menus right now.