The Old-Fashioned by way of Korea.
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.
The classic Bronx, stirred not shaken.
The Manhattan gets a tropical upgrade.
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.
Even in the absence of alcohol, the milk punch treatment adds body and complexity.