Pineapple is, by far, the greatest fruit on Earth. It’s healthy, tangy, and can be doused in syrup that 1) ups the sugary taste but 2) still communicates clean eating. So, when I started my chemistry projects with liquor, I thought pineapple juice would be a consistent fave.
The first step was actually making pineapple juice. To someone like me, who considers Honey Nut Cheerios a complex dish, slicing open that armored monster can be daunting. However, through the miracle of Youtube, I learned the ancient secrets of pineapple slicing. Behold:
Look at her hack that beast! To be honest, the process was very easy. At the end of it, I had a good tupperware container full of delicious, fresh juice. And then my problems began….
I can’t remember the first pineapple cocktails I made, which is sad but also telling. No standouts. Then, today, I read an article about how freshly squeezed juice is basically useless after a few days. Doubt spiral. I quickly ran to my computer to find potential pineapple cocktails so all my slicing didn’t go to waste. I stumbled upon the El Presidente, which is very simple (according to about.com):
- 2 ounces light rum
- 1/2 ounce fresh lime juice
- 1/2 ounce pineapple juice
- Dash of grenadine