Great for a soft-drink combined with seltzer, this recipe comes from The Ticonderoga Club in Atlanta, GA where Greg Best, credited with reviving the coktail scene in Atlanta in ther early 2000s. It’s best application is in their amazing mint julep variant the ‘Ticonderoga Cup.’
Pineapple Syrup
Spirit
Cocktail family
Component
Flavors
Makes
Ingredients
- 1 Ripe Pineapple
- 2 cups Raw Cane Sugar or Demerara
- 2 cups White Sugar
- 4 cups Water
Method
- Peel and core pineapples and cut into 1” cubes.
- Combine pineapple, sugar, and water in a saucepan and place over low heat and stir.
- Simmer for 20 minutes.
- Once mixture has reached a uniform heat and all sugar is broken down, increase heat to medium, stir well, and set a timer for one hour.
- Check occasionally and stir.
- Do not allow mixture to boil.
- Once the volume of the mixture is reduced by about half, remove it from heat and allow it to cool for about 15 minutes.
- Set a wire strainer over a large container and pour mixture through the strainer.
- Press all of the liquid from the pineapple.
- Once all of the liquid has been pressed, use the sugared pineapple on ice cream or discard.
- Strain the syrup again.
- Will last three weeks in refrigerator.
- Hang on to those pineapple fronds.
- When you cut the top off the pineapple, wash it well, let dry then store in zip-top freezer bag in your freezer.
- You can pull fronds off anytime for garnish!
Equipment
- Mixing Glass
- Bar Spoon
- Julep Strainer
- Peeler or Knife