Wouldn't you love to tour a pineapple farm?
My affection for all tropical fruit could probably be improved by eating it straight from the source. A strong bias for the stone and tender fruits of the golden horseshoe is in part a function of living there. I've had the good fortune to taste these fruits at their best, having picked and eaten them fresh in the orchards and fields
Inspiration seems easy to find when you're working with the highest quality ingredients.
The challenge being when you're not...
My best of the bunch but still sad pineapple needed some help, and since raspberries are in season here I decided to marry the two. A little, local pick me up for our long traveled friend.
2 oz El Dorado 5yr
1 oz raspberry pineapple puree*
1 oz pineapple juice (fresh if you can)
1/2 oz fresh lemon juice
2 drops Angostura bitters
In a shaker add all ingredients, fill 3/4 with ice. Shake very vigorously for 1 min. strain into an old fashioned glass filled with cracked ice, garnish with fresh raspberries, mint and pineapple leaves.
*raspberry pineapple puree, in a blender or food processor add 1/4 C fresh raspberries and 1/4 C fresh pineapple, blend until smooth, strain through fine mesh or cheesecloth. If you are using off season and/or imported fruit it may be necessary to add 1 tbsp honey to this mixture.
What's the best local fruit where you live? Are you using it in your cocktails?
Thank you to Mixology Monday and Bartending Notes for this weeks challenging inspiration.