Pineapple Demerara Syrup

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I have another cocktail secret-weapon for you. It’s incredibly easy and strangely satisfying to make.

Most syrups involve heating various ingredients on the stove to properly integrate those ingredients and dissolve the sugar. However, this no-cook syrup relies on the acid already present in the pineapple to break down the sugar over several hours. This natural process yields a truly delicious, bright and fruity syrup that is EXQUISITE in all manner of cocktails.

For this recipe I’m using fresh pineapple slices, but several bartenders have told me that you can make this syrup with your pineapple scraps- meaning the core and the rough outer skin have enough juice and acid by themselves to break down the syrup. I’m definitely trying that next time because I’d love to enjoy the fresh pineapple myself and then have a great use for the scraps (#sustainability!)

ingredients:

One small-medium pineapple
Demerara sugar or raw cane sugar
A few limes or lemons

instructions:

Add pineapple slices to a large bowl. I used a 24 oz Pyrex and added enough pineapple chunks to fill it about 2/3 full.
Add several strips of fresh citrus zest. I added the zest from two large limes, but lemons would be great as well. This adds a little added citrus brightness to the syrup.
Now toss with roughly 5-6 ounces of Demerara sugar, making sure the fruit is thoroughly coated with the sugar.
Cover and let stand at room temperature for a few hours, stirring on occasion. You’ll soon notice the sugar start to dissolve, creating a brown, but fresh fruit-y smelling syrup. See images below to see how it looks from beginning (left), to 3 hours (middle), to 8 hours (right).
After the sugar is dissolved, strain the syrup through a large, fine-mesh strainer. Gently press on the solids to get as much syrup through the strainer as possible, but try not to crush the fruit itself.
Fortify with a teaspoon of vodka to help extend the shelf-life, and store in the fridge for 2-3 weeks.

Use this syrup in tropical cocktails like the Daiquiri or Mai Tai, or better yet, try using it in other recipes to add a fresh and fruity flare to them. Making an Old Fashioned with this syrup would be amazing!

If you try this syrup out, share about it and tag me on Instagram: @highproofpreacher.

Cheers!

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Brands & Products from Milk Street Live Class

We made 5 different cocktails from my cocktail book “Twist - Your Guide to Creating Inspired Craft Cocktails.” If you haven’t picked up the book yet, I hope you do! Feel free to purchase from your local bookstore, online, or wherever you prefer– I am compensated the same regardless of where you purchase it, just FYI.

The cocktail recipes are listed in the book itself, but I wanted to share some links to some of the recommended products that I shared during the live class. Spirits can be difficult to order or buy online, due to every region having different liquor laws, so I’ll simply mention those by name and link to products like barware, syrups, bitters, etc.

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Articles, ResourcesJordan HughesMarch 7, 2022Pineapple Demerara Syrup, syrup recipes1 Comment