Easy-to-Execute Pineapple Shrub for Holiday Mixing

By Chilled Magazine

The welcoming pineapple has long been a symbol of hospitality, as well as friendship, generosity, and an all-around showing of good will.

Though it may not be the first fruit that comes to mind for the holiday’s, pineapple makes a great ingredient in many recipes, as well as a festive centerpiece, or to add sweetness to a punch.

Golden Pineapple Trophy

Golden Pineapple Trophy

At Milwaukee’s own, DanDan, the Award-Winning Golden Pineapple cocktail is a menu showstopper and is rumored to be so good you can’t have just one. Created by Matt Hungerford, General Manager of DanDan Restaurant and Beverage Director for the JVR Restaurant Group his signature cocktail is as indulgent as it is bright because of the easy-to-execute pineapple shrub.

Matt Hungerford

Matt Hungerford

His festive shrub mingles with the slight pineapple and coconut flavors in the gold rum while the chili liquor adds a hint of spice and smoke. The shrub works well with lime juice to ramp up the acidity to help balance the sweetness of the drink. Enjoy this crowd-pleasing recipe while dining in or make it into a large format punch for this year’s holiday party.

The Golden Pineapple

The Golden Pineapple

Golden Pineapple

Ingredients:

  • 1 1/2 oz. Cutwater Bali Hai Tiki Gold Rum
  • 1/2 oz. Pineapple Shrub*
  • 3/4 oz. fresh squeezed lime juice
  • 1/2 oz. Ancho Reyes Chili Liquor
  • 1/4 Orgeat

Preparation: Build cocktail in a cocktail shaker, add ice and then shake. Pour over a Collins glass on fresh ice. Option to garnish with a pineapple wedge/cherry pick and a pineapple leaf.

*Pineapple Shrub

1 large pineapple or frozen pineapple chunks, cubed, and add a bit of pineapple juice to reinforce the pineapple flavor add 2 cups of brown sugar in medium saucepan until pineapple is golden brown. Add 2 cups of water, bring to boil, reduce heat, cover, simmer 20 minutes. Remove from heat and add 2 cups champagne vinegar (or white wine vinegar is also fine to use). Stir.  The vinegar will add another layer of acid that helps counterbalance the sweetness from the syrup. Cool and refrigerate. Strain out solids and be sure to enjoy the pineapple chunks—don’t just throw them away—they’re delicious.

Matt Hungerford’s Tips for Creating Shrubs:

  • Different vinegars work for different fruits. Champagne (or white wine vinegar) will go well with more tropical fruits i.e., pineapple, and mango, while balsamic vinegars are better used for more savory fruits i.e., strawberries and blueberries.
  • Start slow, like with salt, you can always add more. You want to try and find a harmonious balance between acid and sugar. Too much vinegar and your shrub won’t be palatable.
  • Shrubs, like all simple syrups, should be refrigerated and can last up to about a month. The eye test is usually sufficient to see if the shrub is still good to go.
  • Shrubs are delicious, so drink them all day by turning them into a soda or a mocktail.

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