50-25-35 is a great ratio here. I use some gamey, dank pineapple juice in Libby's, and it's not bad here, ideal level of expression. Cimarron blanco and Luxardo Espresso were the other brands in the mix. Maybe missing some saline or a cut of mezcal - something with a bitter roast or subtle booster of acidity (fresh pineapple might solve that latter want).
Well balanced. Could taste all the major ingredients. While the pineapple is in the background, I really wanted to taste the tequila. We used a rum-based coffee liqueur which is not as sweet as many of the brands.
I'll admit to not using freshly pressed pineapple juice (I don't own a juicer), but I used a nice commercial product with plenty of flavour, though a bit on the tart side. As the reposado I used Ocho Ocho and in the specified ratios, the tequila and to a lesser extent the coffee liqueur completely drowned out the pineapple. So, I topped up with more pineapple juice subsequently until it re-emerged in the taste. It was necessary in both my tests with various coffee liqueurs (Kahlua and Lucano).
Agreed. Accordingly, I’ve upped the pineapple and also reformulated to also better fit a standard Coupe glass. I’ve also taken the liberty of adding complexity with a dash of harmonious bitters.
I set out to test the difference in coffee liqueurs (as per the description), but if using the same ingredients as in my attempts, I suspect that cutting the amount of tequila in half might be a simpler adjustment. I’ll probably try this another day.