3-Ingredient Happy Hour: A Super Fresh Pineapple Daiquiri

Happy weekend, and welcome back to 3-Ingredient Happy Hour, the weekly drink column featuring super simple yet delicious libations. This week we’re making a truly tropical, fresh-to-death pineapple daiquiri.

Though the daiquiri is sometimes presented as a super-sweet, blended monstrosity, the truth is that it’s a very simple, three-ingredient beverage of rum, lime juice and simple syrup. To make the pineapple iteration, all you have to do is swap out the juice. However, in order to keep the acid-levels in this drink where they need to be, the pineapple juice needs to be fresh, otherwise the drink will taste sad and flat. Luckily, making your own juice is easy; you just need a blender (a stick blender will work just fine). Once you have your blender situation sorted, you’ll need to gather the following:

  • 1 cup of fresh pineapple chunks
  • 60mL of your favourite light rum (I like Plantation 3 Star because it is good)
  • 30mL simple syrup made of equal parts water and turbinado sugar

Puree pineapple in a blender until completely liquefied (the more liquidy your puree; the more liquid there will be in your beverage). Add 60mL of fresh, juicy puree; 60mL of rum; and 30mL of simple to a shaker. Fill shaker with ice, shake, and strain into a coupe and sip your liquid sunshine. (Pro-tip: If you shake it real hard you’ll get a nice, frothy foam on the top — no egg white needed.)

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