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Salted Pineapple Daiquiri

Low wastage and high levels of deliciousness!

Many classic cocktails work on the basic formula of 2 parts spirit:1 part acid:1 part sweet. In a traditional Daiquiri, the acid is lime and the spirit is white rum, and that creates a great cocktail. But what is brilliant about this format is how much it can be played around with. Even this drink is the classic 2:1:1 ratio, albeit with more exotic ingredients.

Just like in most areas, in bartending there too has been an anti-wastage movement. From the prevalence of aquafaba to the acid stuice developed by Trash Tiki, people are looking for ways to save money, lengthen ingredients, and above all think a little more about sustainability.

Homemade syrup is a particularly easy way to use up leftovers, and here I used the skin and core of a pineapple which produced a lovely, delicate flavour and this beautiful yellow hue.



  • 25 ml lime juice

  • 25 ml salted pineapple syrup*

  • 40 ml spiced rum

  • 10 ml overproof rum

  • Sprig of rosemary

Salted pineapple syrup: scrub pineapple well before use. Chop up the skin and core and add to a saucepan. Add a generous pinch of salt and equal parts white sugar and water (or sub in a little pineapple juice to really make the flavours pop) and simmer till the sugar has dissolved. Allow to sit. Be warned, fine straining this to remove all the pineapple will take a while but is worth it if you want picture-perfect clarity.



  • Add all the ingredients together in a shake with ice and shake well.

  • Fine strain into a coupe.

  • Garnish with fresh rosemary.



  • Overproof rum ( - definitely no need to be frightened of this overproof, the notes of vanilla are delicious from the first smell.


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