We’ve enlisted the assistance of local mixologist Josh Lemay for this recipe. Here he made a pineapple syrup using green cardamom pods, allspice berries, cinnamon sticks, star anise, and clove. This got turned into a Spiced Pineapple Daiquiri that will hit the spot any time of year.
Find our whole conversation on SKORDO Kitchen, linked here.
Makes 1 serving
Ingredients:
For the pina syrup:
- 1 pineapple, juiced
- sugar, equal to weight of juice
- 2 green cardamom pods
- 8 allspice berries
- 1 cinnamon stick
- 1 clove
- 1 whole star anise
For the daquiri:
- 2 oz white or aged rum (Josh used Flora de Caña 5 year)
- 1 oz fresh lime juice
- .75 oz spiced pina syrup
Directions:
- Make your Pina syrup. Muddle spices in a small pot. Heat on medium-low heat to toast spices.
- When spices become fragrant, add pineapple juice and reduce heat.
- Add sugar and stir on low heat until dissolved.
- Store refrigerated in an airtight container, until ready to use.
- Make your daiquiri. Add all ingredients to a cocktail shaker with ice & shake, then strain. Served up in a coupe glass. Traditionally this drink is garnished with a lime wheel, but that doesn't serve a purpose and is wasteful. Enjoy!
