Summer brings with it a checklist of warm weather supplies: a new pair of sandals, a bathing suit, maybe that high speed blender you’ve been eying for professional grade frozen Margaritas, or those sunglasses you’ve been lusting after all winter. But if you buy nothing else this season, make sure you pick up a bottle of Giffard’s new Caribbean Pineapple liqueur. Made with fresh pineapple, candied pineapple, clove and a base of seven-year-old Caribbean rum, this vibrant liqueur is the ultimate summer refresher.
We first tried the liqueur in a vivaciously bitter, tiki-inspired rosé slushie (recipe below). It was like a rosé Negroni gone tropical, and after slurping down three of the dangerously quaffable slushies, we had to know more about the mysterious new liqueur.
On its own, the liqueur is everything you could want from a pineapple cordial. It smells like stewed pineapple and sugar cookies, and tastes juicy and tart with pineapple flavors that burst onto your tongue. Its candied pineapple sweetness gives way to notes of burnt orange peel, clove and allspice, with a round, mouth coating finish that has hints of coconut cream pie and suntan lotion (in a good way). Extremely versatile, the liqueur can be used in any tropical libation—like a Daiquiri—or in lieu of pineapple gomme syrup in drinks like Pisco Punch or the Jungle Bird. Or, try the cocktails below, designed around the liqueur by Giffard itself.
.5 oz fresh lime juice
.5 oz simple syrup
.5 oz Contratto Bitter
1 oz Giffard Caribbean Pineapple
1.75 oz rosé
.5 cup crushed ice
Add all ingredients to a blender.
Pulse on high until fully incorporated.
Serve in a fish-bowl sized Margarita glass.
1 oz Agave de Cortés mezcal joven
.75 oz Vermouth Routin Blanc
.75 oz Giffard Caribbean Pineapple
.75 oz fresh lime juice
.25 oz agave syrup
In a shaker tin, add all ingredients with cubed ice. Shake.
Using a Hawthorne strainer, strain the cocktail into a rocks glass over fresh ice.
Garnish with two pineapple leaves.