Tuesday, December 22, 2015

Party Tricks Part 2 - BACARDÍ Pineapple Pearl Daiquiris

Next up in my four-part series with BACARDÍ I'm sharing a recipe for a Pineapple Pearl Daiquiri, served with a bit of flair. This cocktail is a rift on a classic Daiquiri, but is prepared with homemade Pineapple Infused BACARDÍ Superior instead of regular white rum.

Daiquiris are a classic cocktail often associated with Ernest Hemingway, who notoriously drank them in mass volume. In subsequent years, the daiquiri has devolved into a store bought saccharine sweet mix, usually in faux flavors of strawberry and banana and consumed poolside.

Do not fear fellow imbibers, there are better (and healthier!) ways to bring fruit into your cocktails - actual fruit! It is painfully simple - fill a bottle with your fruit of choice (in this case, pineapple), fill with rum, let sit for a few days, and presto - flavored rum (sans chemicals and artificial flavoring!)

The Daiquiri is an equally simple recipe - rum, lime, simple syrup, shaken and enjoyed. It's perfect for brutally hot days when you're craving something piquant and refreshing, or on drab snowy days when you desperately need to mentally transport yourself to a tropical island.

Speaking of the tropics, I always like to add a little flair to my drinks, and nothing does it quite like a fresh orchid. I've been playing around with freezing things in ice lately, and I thought frozen Orchid Ice Spheres would be a perfect addition to this Tropical Daiquiri, in this case the Pearl. (Again, this is really simple, but looks really fancy). Most flower stores carry stems of orchids for pretty cheap - place one flower in a sphere ice mold and freeze.

Even though this cocktail looks really fancy, your guest don't have to know just how easy it is - we will just keep it as our secret (you're welcome).

Pineapple Pearl Daiquiri
Adapted by Gastronomista

2 oz Pineapple Infused BACARDÍ Superior Rum
1 oz Fresh Lime Juice
¾ oz 1:1 Simple Syrup

Shake with ice and strain into a large cocktail coupe with an Orchid Ice Sphere.

Pineapple Infused Rum

2 Cups BACARDÍ Superior Rum
½ Fresh Pineapple Sliced
Add rum and sliced pineapple to a non-reactive container such as a flip-top glass bottle. Let sit for 2-3 days, strain and keep for 1-2 months.

Pro Tip: Slice the pineapple thin enough to it is easy to get in (and out) of the bottle. You will thank me when it comes time to clean out the bottle.

Orchid Ice Sphere
Place a fresh orchid into an ice sphere mold. Fill with water, and freeze for 1-2 days.

Making these at home? Tag me and BACARDÍ in your photos, we would love to see them!

Want more BACARDÍ? Me too!

Check out Part 1 - The Sexy Colada by Daniele Dalla Pola >>


Styling Notes
Coupes - Riedel Veritas Coupes
Gold Japanese Seamless Jigger - Parched Penguin
Gold Baron Strainer - Parched Penguin
Silver Trays & Vase - Vintage

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