Pineapple Dto Recipe

Prepare ingredients

Chill a small coupe or Nick & Nora glass by placing it in the freezer or filling it with ice water while you mix the drink.

If using a pineapple or sugar rim, rub a pineapple wedge around the glass rim or brush lightly with water, then dip the rim into finely grated dried pineapple or superfine sugar. Set glass aside.

Lightly clap the kaffir lime leaf between your palms to release its aromatic oils, then tear or bruise it once to increase aroma. Reserve the leaf for shaking and a second leaf for garnish if desired.

Fill a cocktail shaker with the measured white rum (2 oz), fresh pineapple juice (1 oz), fresh lime juice (0.5 oz), simple syrup (0.5 oz), and optional triple sec (0.25 oz). Add the bruised kaffir lime leaf into the shaker.

Add plenty of ice to the shaker (about 3/4 full) and secure the lid.

Shake vigorously for 12–18 seconds until the shaker is well-chilled and slightly frosted. This both chills and lightly dilutes the small-format daiquiri.

Double-strain the cocktail into the chilled coupe or Nick & Nora glass using a Hawthorne strainer and a fine-mesh strainer to remove ice shards and leaf fragments.

Express additional aroma: hold a fresh kaffir lime leaf over the poured cocktail and give it a quick clap (or fold and slap once) to release oils, then float it on the surface of the drink or balance it on the rim.

Garnish with a small pineapple wedge or chunk on the rim or on a small pick. Serve immediately.