Pineapple Cocktails

116 drinks · Updated October 2026

Pineapple adds fruit flavor, acidity and natural sugar to cocktails, usually as juice, syrup or muddled fruit. Shaken pineapple juice produces a noticeable foam without egg white. It is central to tiki and tropical drinks. The Piña Colada, from 1950s San Juan, Puerto Rico, combines pineapple with rum and coconut. The Jungle Bird, created at the Kuala Lumpur Hilton in 1978, pairs it with dark rum, Campari and lime, while the Algonquin mixes pineapple juice with rye whiskey and dry vermouth.

• Aku Aku

  Trader Vic Bergeron, Trader Vic's Bartender's Guide (1972)

  10 Mint leaves 1 oz White rum 0.5 oz Peach liqueur 1.5 oz Pineapple juice 0.5 oz Rich simple syrup 0.75 oz Lime juice

• Algonquin

  Algonquin Hotel, New York (1930s)

  1.5 oz Rye whiskey 0.5 oz Dry vermouth 0.25 oz Bianco vermouth 0.75 oz Pineapple juice 2 dashes Peychaud's bitters

• Bahama Mama

  Oswald "Slade" Greenslade, Pink Elephant, Nassau (1963)

  0.5 oz Jamaican rum 0.25 oz Jamaican rum (overproof) 0.5 oz Coconut rum 0.25 oz Coffee liqueur 0.5 oz Lemon juice 3 oz Pineapple juice

• Blue Hawaii

  Harry K. Yee, Hawaiian Village Hotel, Waikiki (1957)

  0.75 oz White rum 0.75 oz Vodka 0.5 oz Blue curaçao 3 oz Pineapple juice 2 tsp Lime juice 2 tsp Lemon juice 2 tsp Rich simple syrup

• East India

  Harry Johnson, New and Improved Bartender's Manual (1888)

  2 oz Cognac 0.25 oz Orange curaçao 1 tsp Pineapple syrup 0.5 tsp Maraschino liqueur 1 tsp Water 8 drops Aromatic bitters

• El Morocco

  Classic (Charles H. Baker), as made by Gabriel Lowe, The Cognac Room, San Francisco

  1.5 oz Brandy 0.5 oz Ruby port 0.75 oz Lime juice 0.5 oz Pineapple gum syrup 0.25 oz Grenadine 2 dashes Angostura bitters

• Gun Club Punch No. 1

  Victor Bergeron (printed in Trader Vic's Bartender's Guide, 1972)

  0.75 oz White rum 0.75 oz Jamaican rum 2 tsp Dry curaçao 1 tsp Grenadine 1 tsp Rich simple syrup 1.5 oz Pineapple juice 0.75 oz Lime juice

• Honolulu Cocktail No. 1

  Classic (printed in Harry Craddock's Savoy Cocktail Book, 1930)

  1.5 oz Gin 2 tsp Orange juice 2 tsp Pineapple juice 2 tsp Lemon juice 2 tsp Rich simple syrup

• Hotel Nacional

  Hotel Nacional, Havana (c. 1930)

  1.75 oz Gold rum 0.5 oz Apricot liqueur 0.75 oz Pineapple juice 0.5 oz Lime juice 0.25 oz Rich simple syrup 1 tsp Rhum agricole blanc (optional)

• Hurricane

  Pat O'Brien's, New Orleans (1940s)

  1.5 oz Gold rum 0.75 oz Navy rum 0.75 oz Pineapple juice 0.5 oz Orange juice 0.5 oz Lime juice 2 tsp Lime cordial 0.25 oz Rich simple syrup 1 tsp Passion fruit syrup

• Jungle Bird

  Aviary Bar, Kuala Lumpur Hilton (1978)

  1.5 oz Blackstrap rum 0.75 oz Campari 1.5 oz Pineapple juice 0.5 oz Lime juice 0.5 oz Demerara syrup

• Kamaniwanalaya

  Classic (printed in The Bartender's Cherry, 1987)

  1.5 oz White rum 1 oz Amaretto 0.5 oz Navy rum 0.25 oz Jamaican rum (overproof white) 3 oz Pineapple juice 0.25 oz Lime juice 1 oz Prosecco

• Kava

  Victor Bergeron (c. 1942; printed in Jeff Berry's Intoxica)

  1.5 oz White rum 0.5 oz Gold rum 1 oz Pineapple juice 1 oz Lemon juice 0.25 oz Rich simple syrup 0.25 oz Grenadine

• Kona Cocktail

  Don the Beachcomber (c. 1937), adapted by Jeff "Beachbum" Berry

  1 oz Gold Jamaican rum 0.5 oz Lime juice 0.25 oz Passion fruit syrup 0.25 oz Honey syrup (1:1) 2 tbsp Fresh pineapple, diced 0.5 cup Crushed ice

• Mary Pickford

  Classic (Havana, 1920s)

  1.5 oz White rum 1.5 oz Pineapple juice 0.25 oz Maraschino liqueur 1 tsp Grenadine

• Missionary's Downfall

  Don the Beachcomber, Hollywood (1930s)

  10 Mint leaves 3 Pineapple chunks 1 oz White rum 0.5 oz Peach liqueur 0.5 oz Lime juice 1 oz Honey syrup (1:1)

• Mr. Bali Hai

  Bali Hai Restaurant, Shelter Island, San Diego (1950s)

  1.5 oz Jamaican rum 1 oz White rum 0.75 oz Coffee liqueur 1.5 oz Pineapple juice 1 oz Lemon juice 2 tsp Rich simple syrup

• Never Say Die

  Don the Beachcomber, Hollywood (1960s), from Jeff "Beachbum" Berry's Grog Log

  0.5 oz Lime juice 0.5 oz Orange juice 0.5 oz White grapefruit juice 0.25 oz Pineapple juice 0.5 oz Honey syrup (1:1) 0.5 oz Light Puerto Rican rum 0.5 oz Dark Jamaican rum 1 oz Barbados rum 1 dash Angostura bitters 0.5 cup Crushed ice

• Pago Pago

  Classic (printed in The How and When, 1940)

  3 Pineapple wedges 1.5 oz Aged rum 2 tsp Green Chartreuse 2 tsp White crème de cacao 2 tsp Pineapple juice 0.5 oz Lime juice

• Piña Colada

  Classic (San Juan, Puerto Rico, 1950s)

  1 oz Jamaican rum (high-ester) 0.5 oz 151-proof demerara rum 0.5 oz White rum 3 dashes Coconut liqueur 1 oz Pineapple juice 0.5 oz Lime juice 0.75 oz Cream of coconut 2 dashes Angostura bitters

• Pisco Punch

  Duncan Nicol, Bank Exchange, San Francisco (1890s)

  3 Cloves 0.5 oz Simple syrup 2 oz Pisco 0.75 oz Pineapple juice 0.5 oz Lemon juice 1 oz Dry white wine

• Port au Prince

  Vintage

  1 oz Haitian rum 1 oz White rum 0.25 oz 151-proof demerara rum 0.75 oz Falernum 0.75 oz Lime juice 0.5 oz Pineapple juice 0.25 oz Grenadine (1:1) 1 tsp Ginger syrup 6 drops Tiki bitters

• Reggae Rum Punch

  Classic (Jamaica)

  1.5 oz Jamaican rum (overproof white) 1.5 oz Pineapple juice 1.5 oz Orange juice 0.5 oz Strawberry syrup 2 tsp Lime juice

• Royal Hawaiian

  Moana Hotel, Waikiki (1948)

  1.5 oz Gin 1 oz Pineapple juice 0.5 oz Lemon juice 0.5 oz Orgeat

• Rum Runner

  Holiday Isle Tiki Bar, Islamorada, Florida Keys (1970s)

  1 oz Jamaican rum 1 oz Gold rum 1 oz Banana liqueur 0.5 oz Crème de mûre 2 oz Pineapple juice 1 oz Lime juice 2 tsp Grenadine

• Shark's Tooth

  Don the Beachcomber (1960s)

  1 oz Gold rum 0.5 oz Lime juice 0.5 oz Pineapple juice 2 tsp Rich simple syrup 1 tsp Maraschino cherry syrup 1 oz Jamaican rum (served on the side)

• Singapore Sling

  Ngiam Tong Boon, Raffles Hotel, Singapore (c. 1915); many versions exist

  1.5 oz Gin 0.5 oz Cherry Heering 0.25 oz Orange liqueur 0.25 oz Bénédictine 2 oz Pineapple juice 0.5 oz Lime juice 0.25 oz Grenadine 1 dash Angostura bitters

• Tahitian Rum Punch

  Don the Beachcomber (c. 1934), from Jeff "Beachbum" Berry's Intoxica

  0.5 oz Lime juice 1 oz Grapefruit juice 1 oz Orange juice 1 oz Unsweetened pineapple juice 1 oz Dry white wine 1 oz Gold Jamaican rum 1.5 oz Light Puerto Rican rum 1 tsp Banana liqueur 1 tsp Brown sugar 2 drops Vanilla extract

• Yellow Bird

  Classic (Hawaii, 1950s–60s)

  0.75 oz Gold rum 0.75 oz White rum 0.5 oz Banana liqueur 2 tsp Galliano 1.5 oz Orange juice 0.75 oz Pineapple juice 1 tsp Lime juice

• Truly Scrumptious

  Trevor Easter, The Snug, Sacramento (2022)

  1 oz Pisco 0.75 oz Lime juice 0.75 oz Pineapple gum syrup 0.5 oz Pear eau-de-vie

• Beg Your Pardon Swizzle

  Alex Renshaw, Drumbar, Chicago (2014)

  0.75 oz Cachaça 0.75 oz Jalapeño-infused green Chartreuse 0.75 oz Pineapple juice 0.75 oz Lime juice 3 Cilantro sprigs

• Caldo de Caña

  Jesse Vida, BlackTail, New York (2018)

  1 oz Cachaça 1 oz Bianco vermouth 1 oz Pineapple juice 0.5 oz Lime juice 0.5 oz Cane sugar syrup (2:1) 1 dash Absinthe Top Soda water

• Revenge of the Line

  Channing Centeno, Otis, Brooklyn (2014)

  1.75 oz Mezcal 1 oz Lemon juice 0.75 oz Charred pineapple syrup 0.25 oz Yellow Chartreuse

• It's Not Easy

  Abe Vucekovich, Choy, Nashville (2024)

  6 to 8 Mint leaves 1.5 oz Blanco tequila 0.75 oz Green tea syrup 0.75 oz Génépy 0.75 oz Lime juice 0.75 oz Pineapple juice

• Gunmetal Fix

  Mary Palac, Paper Plane, San Jose (2020)

  1.75 oz Mezcal 0.75 oz Lemon juice 0.75 oz Pineapple gum syrup 2 dashes Rhubarb bitters 0.5 oz Violet liqueur, to float

• I'm on Fire

  Sarah Morrissey, New York (2018)

  2 oz Mezcal 1 oz Pineapple juice 0.75 oz Honey syrup 0.5 oz Lime juice 2 dashes Hot sauce

• Low-Fi Junglebird

  Thomas Eslinger, Los Angeles (2022)

  1.5 oz Gentian amaro 1.5 oz Pineapple juice 0.75 oz Aged rum 0.25 oz Blackstrap rum 0.5 oz Lime juice 0.5 oz Simple syrup

• Flaming Heart

  Toby Maloney, The Violet Hour, Chicago

  2 oz Blanco tequila 0.75 oz Lime juice 0.5 oz Licor 43 0.5 oz Pineapple juice 0.25 oz Simple syrup 9 drops Aromatic bitters 9 drops Green jalapeño hot sauce

• Dirty Old Man

  Barely Disfigured, New York (2022)

  0.75 oz Tequila 0.75 oz Mezcal 0.75 oz Red chile-infused Aperol 0.75 oz Lime juice 0.75 oz Pineapple juice 0.5 oz Agave nectar 2 dashes Peychaud's bitters

• El Quijote's Kalimotxo

  Brian Evans, El Quijote, New York (2023)

  1 oz Garnacha 1 oz Pineapple rum 0.5 oz Ramazzotti 0.5 oz Spanish red vermouth 0.5 oz Cinnamon syrup 1 tsp Lemon juice Sparkling nonalcoholic amaro, to top

• Riad Star

  Chez Zou, New York (2023)

  1.5 oz Vodka 1 oz Pomegranate juice 0.75 oz Pineapple juice 0.75 oz Aquafaba 0.5 oz Makrut piña syrup 0.5 oz Lime juice 4 dashes Habanero bitters

• Nico de Soto's Pineapple Daiquiri

  Nico de Soto, New York (2023)

  1 oz Pineapple rum 1 oz White rum 0.5 oz Rhum agricole 0.75 oz Pineapple juice 0.5 oz Lime juice 0.25 oz Cane syrup

• Bikini Martini

  Peter Canny, Madeline's Martini, New York (2023)

  1.5 oz Pineapple juice 1 oz Vanilla grenadine 1 oz Coconut oil-washed white rum 1 oz Vodka 3 dashes Peychaud's bitters

• Clarified Pineapple Daiquiri

  Kern Rodriguez, Sunken Harbor Club, Brooklyn (2023)

  3 oz Clarified pineapple daiquiri batch 4 quarts yogurt blend, equal parts whole-milk yogurt and plain kefir 12.75 oz Jamaican rum 6.38 oz acid-adjusted pineapple juice 4.25 oz unaged rum 4.25 oz lime juice

• Haifa Vice

  Chez Zou, New York (2023)

  5 oz Mango colada milk punch 0.5 oz Pomegranate juice 0.5 oz Aperol 375 ml toasted coconut syrup 250 ml mango purée 500 ml pineapple juice 500 ml white rum 375 ml aged rum 500 ml whole milk 162.5 ml lime juice

• My Cherry Amour

  Josh Ibañez, Rumba, Seattle (2024)

  1 oz Aged rum 0.25 oz Overproof unaged Jamaican rum 1 oz Pineapple juice 0.75 oz Ramazzotti 0.5 oz Lemon juice 0.25 oz Tart cherry liqueur 0.25 oz Maraschino cherry syrup (from the jar)

• The Seven-Per-Cent Solution

  Drew Record, Austin (2024)

  1.5 oz Fluffy pineapple juice 1 oz Coconut water 0.75 oz Melon liqueur 0.75 oz Orange liqueur 0.25 to 0.5 oz Lemon juice 1 barspoon Banana liqueur

• Sherry Colada Highball

  Steve Schneider, Sip & Guzzle, New York (2024)

  1.5 oz Cream sherry 3 oz Coconut-pineapple seltzer

• Multiverse

  Shannan Lynch, Sunken Harbor Club, Brooklyn (2024)

  1 oz Melon liqueur 0.75 oz White rum 0.75 oz Aged aquavit 0.375 oz Acid-adjusted orange juice 0.375 oz Acid-adjusted pineapple juice 0.25 oz Pistachio orgeat 5 drops Saline solution

• Angostura Colada 3.0

  Garret Richard, Sunken Harbor Club, Brooklyn (2024)

  60 g Pineapple chunks (frozen, thawed and drained) 1.5 oz Coconut mix 0.875 oz Angostura bitters 0.625 oz Lightly aged rum 0.5 oz Acid-adjusted pineapple juice 0.25 tsp Xanthan gum 5 drops Saline solution 170 g Crushed ice

• Tarragon Fix

  ABV, San Francisco (2024)

  2 oz Blanco tequila 1 oz Lime juice 0.5 oz Tarragon syrup 0.5 oz Pineapple gum syrup 1 dash Absinthe

• Rockwell Place's Jungle Bird

  Rockwell Place, Brooklyn (2024)

  2 oz Pineapple juice 1 oz Aged Jamaican rum 0.5 oz Blackstrap rum 0.5 oz Campari 0.5 oz Lime juice 0.25 oz Aperol 2 tsp Demerara syrup (2:1) 5 drops Saline solution

• Cana's Caju Amigo

  Radovan Jankovic and Marko Bogdanovic, Cana, Washington, DC (2025)

  1 oz Cachaça 1 oz Amburana cachaça 1 oz Cashew orgeat 1 oz Pineapple juice 0.5 oz Lime juice 0.25 oz Feni 1 barspoon Dry curaçao

• Gin Coco No. 2

  Tern Club, Knoxville, Tennessee (2025)

  1 oz Gin 0.75 oz Pineapple juice 0.75 oz Lime juice 0.75 oz Cream of coconut 0.25 oz Green herb syrup 0.25 oz Velvet falernum 0.25 oz Green Chartreuse 0.5 oz Green chile vodka

• Do Pineapples Dream of Tiki Drinks?

  Justin Brody, The Port of Call, Mystic, Connecticut (2024)

  2 oz Pineapple bark-infused rum 0.5 oz Cocchi Americano 0.25 oz White port 0.25 oz Allspice dram 1 dash Angostura bitters

• One Toucan Can

  Mak Kelly, Lady Jane, Denver (2025)

  1.5 oz Pineapple rind-infused rum 0.5 oz Cocchi Americano 0.5 oz Pineapple amaro 0.5 oz Gentian aperitif 0.25 oz Green chile vodka 0.25 oz Banana liqueur

• Skeleton Club

  Dominique Muñoz, Polite Provisions, San Diego (2026)

  2 oz Decarbonated hazy IPA 1.5 oz Gin 1 oz Pineapple juice 1 oz Lemon juice 1 oz Mango oleo saccharum 0.8 oz Passion fruit purée 0.2 oz Rich simple syrup 0.5 oz Green Chartreuse 0.25 oz Licor 43

• Baco Tell

  Sean Teague, Rada, Charlotte (2026)

  1.5 oz Vodka 1 oz Simple syrup 1 oz Clarified pineapple-mango juice 0.75 oz Coconut water 0.5 oz Blue lime acid 0.5 oz Polydextrose solution 2.5 oz Water

• Weird Al 'Gonq'ovich

  Dillon Raaz, Atoma, Seattle (2026)

  1.75 oz Rye whiskey 0.75 oz Tepache 0.5 oz Pineapple gum syrup 0.25 oz Tokaji (five puttonyos) 0.25 oz Chocolate nocino

• Steel Drum

  Siddalee Lewis, Occidental, Denver (2026)

  2 oz Toasted coconut-infused bourbon 1.5 oz Lime-acidified pineapple cordial 3 drops Saline solution (1:4) 3 dashes Golden aromatic bitters

• Disco Medley

  Natasha David, Nitecap, New York (2025)

  1.5 oz Reposado tequila 0.75 oz Lemon juice 0.5 oz Meyer lemon aperitif 0.5 oz Yellow génépy 0.5 oz Pineapple juice 0.5 oz Honey syrup (1:1)

• Marie's Cure

  Jilbert El-Zmetr, Laziza, Brooklyn (2025)

  1.25 oz Bourbon 0.5 oz Tamarind ginger-honey syrup 0.5 oz Lemon juice 0.25 oz Pineapple-infused rum 0.25 oz Egg white

• Seafire Colada

  Ave, Grand Cayman (2025)

  0.75 oz Lightly aged rum 0.5 oz Cream of coconut 0.25 oz Pineapple juice 0.25 oz Lime juice Champagne, to top

• Wild Amargo

  Lou Bernard, Mita, Washington, DC (2025)

  1 oz Lemon juice 0.75 oz Gin 0.75 oz Gentian aperitif 0.75 oz Fino sherry 0.75 oz Gooseberry syrup 0.5 oz Pineapple liqueur 0.5 oz Aquafaba

• Leña

  Ricardo Rodriguez, Lita, Aberdeen, New Jersey (2025)

  1 oz Blanco tequila 1 oz Pineapple juice 0.75 oz Lime juice 0.5 oz Mezcal 0.5 oz Bitter bianco 0.5 oz Agave syrup (1:1) 0.25 oz Green chile liqueur

• Iron Ranger

  Erick Castro, Raised by Wolves, San Diego

  2 oz Bourbon 1 oz Pineapple juice 0.75 oz Lemon juice 0.5 oz Falernum 0.5 oz Simple syrup 2 dashes Angostura bitters

• Tiger's Claw

  Erick Castro, San Diego (2026)

  2 oz Reposado tequila 1 oz Pineapple juice 0.75 oz Lime juice 0.75 oz Cinnamon syrup 0.5 oz Coffee liqueur 2 dashes Orange bitters

• Pi Yi

  Don the Beachcomber, from Phoebe Beach's Hawai'i Tropical Rum Drinks & Cuisine

  0.75 oz Lime juice 0.5 oz Honey cream mix 0.5 oz Grenadine (or fassionola) 1 oz Passion fruit juice 3 oz Pineapple juice 1 oz Gold Puerto Rican rum 1 oz Dark Jamaican rum 2 dashes Angostura bitters 1 dash Falernum 0.5 cup Crushed ice

• Hawaiian Queen Bee

  Nicole Weston and Robert Sharp, Tiki Drinks

  4 Fresh pineapple cubes (one-inch) 1.5 oz Light rum 0.5 oz Overproof rum 1 oz Honey syrup (1:1) 0.75 oz Lemon juice

• Pandan Paradise

  Tantai Khantachavana, BKK New York

  1 oz White rum 1 oz Aged rum 1 oz Coconut cream 1 oz Coconut water 0.5 oz Banana peel syrup 0.5 oz Pandan syrup 0.5 oz Lime juice 0.5 oz Pineapple juice

• East Indian Swizzle

  Giuseppe González, New York

  1.5 oz Cognac 1.5 oz Pineapple juice 0.5 oz Triple sec 2 dashes Angostura bitters

• Baby Zombie

  Luis Serrano, The Penrose, New York

  1.5 oz Applejack 1 oz Passion fruit purée 0.75 oz Pineapple rum 0.75 oz Jamaican rum 0.5 oz Orange liqueur 0.5 oz Falernum 0.5 oz Grenadine 0.5 oz Lime juice 2 dashes Angostura bitters

• Rye Tai

  Nick Brown, The Spaniard, New York

  2 oz Rye whiskey 0.75 oz Orgeat 0.75 oz Pineapple juice 0.75 oz Lemon juice 6 to 10 dashes Angostura bitters

• Pineapple Kingston Negroni

  Shelby Allison and Paul McGee, Lost Lake, Chicago

  1 oz Jamaican rum 1 oz Pineapple rum 0.75 oz Sweet vermouth 0.75 oz Campari

• Nicky Paris

  Will Wyatt, Pretty Ricky's, New York

  1.5 oz Aged rum 0.5 oz Aquavit 0.5 oz Pineapple juice 0.75 oz Pandan syrup 0.75 oz Lime juice

• Tropical Lion's Tail

  Brandon Ristaino, Test Pilot, Santa Barbara

  0.75 oz Bourbon 0.75 oz Lime juice 0.5 oz Jamaican rum 0.5 oz Pineapple syrup 0.25 oz Overproof Jamaican rum 0.25 oz Allspice dram 1 dash Angostura bitters

• Tropical Julep

  Jim Kearns, Slowly Shirley, New York

  2.25 oz Pineapple-infused bourbon 0.25 oz Blackstrap rum 0.25 oz Brown sugar syrup (2:1) 2 Mint sprigs (leaves only)

• Cool Rummings

  Johnathan Jones, The Revel Room, Chicago

  1 oz Aged rum 1 oz Madeira 0.75 oz Lime juice 0.5 oz Cinnamon syrup 1 dash Angostura bitters 1 pinch Sea salt 2 Fresh pineapple chunks (one-inch)

• Brooklyn Burro

  Ivy Mix and Tom Macy, Leyenda, Brooklyn

  2 oz White rum 0.5 oz Pineapple juice 0.5 oz Lime juice 0.5 oz Ginger syrup 2 dashes Angostura bitters 1 oz Soda water

• Jungle Cruise

  Alec Kass, Rosevale Kitchen & Cocktail Room, New York

  1.5 oz Pineapple juice 1 oz Gin 1 oz Campari 0.5 oz Lemon juice 0.5 oz Simple syrup 1 oz Sparkling wine

• La Concha

  Kate Houser, Kalimotxo, Austin

  1.5 oz White rum 1.25 oz Pineapple juice 1 oz Coconut water 0.25 oz Fino sherry 0.25 oz Lime juice 0.25 oz Simple syrup

• The Doctor's Orders

  Dan Williams, The Darling Oyster Bar, Charleston

  0.75 oz White rum 0.75 oz Spiced rum 1 oz Pineapple juice 0.5 oz Orange juice 0.25 oz Orgeat 1 oz Dark rum (to float)

• I Love Lamp

  Jordan Brower, Mayahuel, New York

  1 oz Reposado tequila 1 oz Demerara rum 1 oz Pineapple juice 0.75 oz Lime juice 0.75 oz Banana liqueur 0.25 oz Agave syrup 4 dashes Angostura bitters

• Kona Coasting

  Jeff "Beachbum" Berry, Tiki Social (2026)

  1.5 oz Bourbon 1.5 oz Pineapple juice 0.75 oz Lemon juice 0.5 oz Banana liqueur 0.5 oz Coffee liqueur 0.5 oz Simple syrup

• Rongorongo

  Steven Liles, Smuggler's Cove, San Francisco

  1 oz Aged rum 1 oz Pineapple rum 0.75 oz Overproof rum 1 oz Pineapple juice 0.75 oz Lime juice 0.75 oz Cinnamon syrup 1 dash Angostura bitters 1 cup Crushed ice

• Macadamia Nut Chi Chi

  Jeff "Beachbum" Berry, Intoxica! (2002)

  2 oz Vodka 1.25 oz Macadamia nut liqueur 4 oz Pineapple juice 1 oz Cream of coconut 1 cup Ice

• South Sea Dipper

  Trader Vic, adapted by Paul McGee, Lost Lake, Chicago

  1 oz White rum 0.5 oz Aged rum 0.5 oz Rhum agricole (unaged) 0.75 oz Lemon juice 0.75 oz Pineapple juice 0.75 oz Passion fruit syrup 0.25 oz Simple syrup 1 tsp Ruby port 1 dash Angostura bitters

• French Manicure

  Michelle Martinez, Hawksmoor, New York (2023)

  1.5 oz Irish whiskey 1.5 oz Pineapple juice 0.75 oz Sage syrup 0.5 oz Yuzu juice 0.5 oz Lemon juice 1 pinch Salt

• Tequila for Christmas

  Steven Tuttle, Kettner Exchange, San Diego (2018)

  1.5 oz Reposado tequila 0.5 oz Mezcal 1 oz Pineapple juice 0.75 oz Lemon juice 0.375 oz Pomegranate syrup 0.375 oz Orgeat

• Surf Liner

  Gabe Fonseca, Polite Provisions, San Diego (2017)

  2 oz Rye whiskey 1 oz Pineapple juice 0.75 oz Lemon juice 0.75 oz Orgeat 2 dashes Peychaud's bitters

• Scorpion Reef

  Marshall Davis, Gallo Pelón Mezcaleria, Raleigh (2017)

  1 oz Mezcal 1 oz Jamaican rum 1 oz Pineapple juice 0.75 oz Lemon juice 0.75 oz Orgeat 2 dashes Chocolate bitters 6 dashes Angostura bitters (float)

• Jungle Booby

  Brian Miller, The Polynesian, New York (2018)

  1.5 oz Blanco tequila 0.5 oz Mezcal 0.5 oz Campari 0.5 oz Orgeat 0.5 oz Lime juice 0.5 oz Grapefruit juice 1 oz Pineapple juice 4 dashes Absinthe

• Daiquiri d'Ananas

  Erik Hakkinen, Seattle (2017)

  1.5 oz Rhum agricole 0.75 oz Pineapple liqueur 0.75 oz Lime juice 0.25 oz Orgeat

• Kingfisher

  Thomas Eslinger, Death & Co, Los Angeles (2022)

  1 oz Aged rum (Trinidad) 0.5 oz Blackstrap rum 0.5 oz Coffee amaro 1 oz Banana purée 0.5 oz Pineapple juice 0.5 oz Lime juice 0.5 oz Cane sugar syrup

• Sound System

  Thomas Eslinger, Death & Co, Los Angeles (2021)

  1.5 oz Rainwater Madeira 1 oz Jamaican rum 0.25 oz Coffee liqueur 0.75 oz Lime juice 0.5 oz Pineapple juice 0.5 oz Cinnamon syrup

• Sixth Hour

  Scott Ruggiero, Death & Co, Denver (2023)

  1 oz Blanco tequila 0.75 oz Aperol 0.25 oz Mezcal 1 oz Pineapple juice 0.25 oz Lime juice 0.25 oz Raspberry syrup 2 dashes Saline solution 2 dashes Tiki bitters Top Tonic water

• Wipeout

  Tyson Buhler, Death & Co, Denver (2018)

  1 oz Overproof rum 0.5 oz Jamaican rum 0.5 oz Blackstrap rum 1.5 oz Pineapple juice 0.5 oz Coffee syrup 0.5 oz Lemon juice

• Strange Brew

  Thomas Waugh, Death & Co, New York (2008)

  2 oz Gin 0.75 oz Velvet falernum 1 oz Pineapple juice 0.5 oz Lemon juice Top IPA

• Lust for Life

  Joaquín Simó, New York

  1.5 oz Mezcal 0.75 oz Palo cortado sherry 0.75 oz Orgeat 0.5 oz Lemon juice 0.5 oz Pineapple juice

• Hot Lips

  Jessica Gonzalez, The NoMad, New York

  0.75 oz Jalapeño-infused blanco tequila 0.75 oz Mezcal 0.5 oz Lemon juice 0.5 oz Pineapple juice 0.5 oz Vanilla syrup 1 tsp Cane syrup

• Brancolada

  Jeremy Oertel, Donna, Brooklyn (c. 2012)

  1 oz Branca Menta 1 oz Jamaican rum 1.5 oz Pineapple juice 0.25 oz Orange juice 1 oz Coconut cream (3 parts cream of coconut to 1 part coconut milk)

• Firecracker

  Ivan Radulovic, Macao Trading Co., New York

  1.5 oz Pisco 0.5 oz Crema de mezcal 0.5 oz Lime juice 1 oz Pineapple juice 2 tsp Allspice dram 2 tsp Agave syrup

• Batida Rosa

  Jeffrey Morgenthaler, Bel Ami Lounge, Eugene, Oregon (2008)

  1.5 oz Soda water 1.5 oz Cachaça 0.75 oz Pineapple juice 0.75 oz Lemon juice 0.5 oz Grenadine

• Caribbean Ember

  Tyler Malone, Zasu, New Orleans (2024)

  1.5 oz Blackstrap rum 0.5 oz Rye whiskey 0.5 oz Pineapple juice 0.25 oz Maple syrup 0.25 oz Lime juice 5 dashes Angostura bitters 2.5 oz Ginger beer

• Ultima Palabra

  Simone De Luca, High Road House, London

  0.75 oz Mezcal 0.75 oz Green Chartreuse 0.75 oz Maraschino liqueur 0.75 oz Pineapple juice 0.75 oz Lime juice 2 tsp Water

• Pineapple Martini

  Ben Reed, Met Bar, London (1997)

  2 oz Vodka 1.5 oz Pineapple juice 0.5 oz Lime juice 0.25 oz Rich simple syrup

• Hawaiian Stone Sour

  Dale DeGroff, Rainbow Room, New York (2000)

  1.5 oz Bourbon 1 oz Pineapple juice 0.75 oz Lemon juice 0.5 oz Rich simple syrup 1 dash Pimento bitters

• Goombay Smash

  Emily Cooper, Blue Bee Bar, Green Turtle Cay, Bahamas

  1 oz Jamaican rum 1 oz Coconut rum 0.5 oz Apricot liqueur 1.5 oz Pineapple juice 1 oz Orange juice 2 tsp Lime juice 2 dashes Angostura bitters

• Rum Barrel

  Don the Beachcomber, Hollywood

  2 oz White rum 2 oz Jamaican rum (overproof) 1 oz Orange juice 1 oz Pineapple juice 1 oz Grapefruit juice 0.75 oz Lime juice 0.5 oz Honey syrup (3:1) 0.25 oz Grenadine 0.25 oz Allspice dram 0.25 oz Falernum 1 tsp Absinthe 1 dash Angostura bitters

• Lost Lake

  Paul McGee, Lost Lake, Chicago (c. 2016)

  2 oz Jamaican rum 0.25 oz Campari 0.25 oz Maraschino liqueur 0.75 oz Lime juice 0.5 oz Pineapple juice 0.5 oz Passion fruit syrup

• Halekulani

  Halekulani Hotel, Waikiki

  1.5 oz Bourbon 0.5 oz Demerara syrup 0.5 oz Lemon juice 0.5 oz Orange juice 0.5 oz Pineapple juice 1 tsp Grenadine 1 dash Angostura bitters

• Painkiller

  Soggy Dollar Bar, Jost Van Dyke, British Virgin Islands

  1.5 oz Navy rum 3 oz Pineapple juice 0.75 oz Orange juice 0.5 oz Cream of coconut

• French Martini

  Modern classic (1990s)

  1.5 oz Vodka 0.5 oz Raspberry liqueur 0.5 oz Pineapple juice

• Chartreuse Swizzle

  Marcovaldo Dionysos, San Francisco (late 1990s)

  1.5 oz Green Chartreuse 1 oz Pineapple juice 0.75 oz Lime juice 0.5 oz Falernum

• Piña Verde

  Erick Castro (2010s)

  1.5 oz Green Chartreuse 1.5 oz Pineapple juice 1 oz Cream of coconut 0.5 oz Lime juice

• Devil's Tale

  Gabriel Ribeiro, Sihana Bistro

  1 oz Blanco tequila 0.5 oz Chili liqueur 0.5 oz Thyme liqueur 1 oz Acid-adjusted pineapple juice 0.5 oz Agave syrup