Tropical Pineapple Daiquiri

Difford’s Guide
Discerning Drinkers (7 ratings)
  • Tropical Pineapple Daiquiri Image

    Tropical Pineapple Daiquiri

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Tropical Pineapple Daiquiri image

Serve in an Old-fashioned glass

Ingredients:
1 1⁄2 oz Light white rum (charcoal-filtered 1-4 years old)
1 oz Giffard Caribbean Pineapple liqueur
3⁄4 oz Lime juice (freshly squeezed)
1⁄3 oz Monin Almond (Orgeat) Syrup
4 drop Difford's Daiquiri Bitters optional
× 1 1 serving
Read about cocktail measures and measuring

How to make:

  1. Select and pre-chill an Old-fashioned glass.
  2. Prepare garnish of pineapple wedge & Luxardo Maraschino Cherry.
  3. SHAKE all ingredients with ice.
  4. STRAIN into ice-filled glass.

Allergens:

Recipe contains the following allergens:

  • Orgeat (almond) sugar syrup (2:1) - Nuts

Strength & taste guide:

No alcohol
Medium
Boozy
Strength 5/10
Sweet
Medium
Dry/sour
Sweet to sour 5/10
More cocktails with similar strength and taste profile

Review:

Pineapple and rich almond flavours add a tropical touch to this refreshing Daiquiri.

View readers' comments

History:

Adapted from a recipe promoted by Giffard in June 2016 with the launch of their Caribbean Pineapple liqueur.

Nutrition:

One serving of Tropical Pineapple Daiquiri contains 201 calories

Alcohol content:

  • 1.3 standard drinks
  • 16.42% alc./vol. (16.42° proof)
  • 17.7 grams of pure alcohol

Difford’s Guide remains free-to-use thanks to the support of the brands in green above. Values stated for alcohol and calorie content, and number of drinks an ingredient makes should be considered approximate.

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Jose Cruz’s Avatar Jose Cruz
2nd April 2024 at 03:57
I made this with 45ML Hampden rum fire, the pineapple liquor serves as a complex sugar to layers of funk ! If i used any other rum it would be overwhelmed by my Giffard pineapple. I also tried this with Smith and cross, the pineapple liquor dominates and you get spicy and funky after tones if you decide to use S&C
both Excellent, saving this recipe as one of my own for future funkyness.
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