Pineapple Daiquiri From BlackTail

A double pineapple infusion makes the house daiquiri at BlackTail extra breezy.

2 ½ oz. pineapple-infused white rum
1 oz. pineapple syrup
¾ oz. fresh lime juice
Tools: shaker, strainer
Glass: coupe

Shake all ingredients with ice to chill, and strain into a chilled glass.

Pineapple-Infused Rum

Sous vide instructions: Peel, core and chop 150 grams of fresh pineapple into small chunks, and place them in a one-gallon zip-seal plastic bag along with one 750ml bottle of white rum. Remove all air from the bag (following the instructions here) and place it in a water bath heated with an immersion circulator to 45 degrees Celsius; let cook for 6 hours. Immerse the bag in an ice bath to cool, then strain the solids from the infused rum and bottle the rum for storage. Use within two weeks.

Standard infusion: Peel, core and chop half of a pineapple into small chunks and add to a jar along with one 750 mL bottle of white rum. Seal the jar and let the mixture soak for 4 to 24 hours, depending on how intense of a pineapple flavor you desire. Strain the solids from the infused rum and bottle for storage; use within two weeks.

Jesse Vida, BlackTail, New York City

Did you enjoy this recipe? Sign up for our newsletter and get our favorite drink recipes of the moment in your inbox every month.

The post Pineapple Daiquiri From BlackTail appeared first on Imbibe Magazine.

Source link