Too much pineapple.

[johnder]

I have come into posession of an obscene amount of pineapple. (long story) I am trying to quickly use up as much as possible before it starts going bad and aside from using it in tarts and such -- I figure using it in cocktails would be a good way to plow through a few of them as well.

I was thinking about using one to insfuse some neutral base, but I am also looking for some ideas for using it either muddled or passed through a juicer.

I found a few recipes on the net that I may try including this one:

fresh pineapple & orange chunks muddled with bitters, vanilla sugar, cognac, vanilla liqueur & fresh lemon juice, capped with crushed ice

which looks interesting, but am open to other ideas.

John

[dockhl]

Roy Yamaguchi's Hawaiian Martini

Totally kickass and DELICIOUS !

Oh......and the pineapple afterwards !

[Tess]

This thread about fresh pineapple has some ideas similar to the Roy's one.

Pineapple infused vodka is very good for making what some bars call a Stoli Doli; that's what I do with the inedible cores.

[Alchemist]

I would dehydrate some, and then add it to simple syrup, to use in cocktails. If you want to get exotic maybe a bit of cardomom, in the simple. Then make Daquiris, or gimlets.

Or add some (Be careful) chipotile as well as the pinapple to some tequila and make margaritas.

Or Dried Mint and dried pinapple simple syrup for mojitos.

[johnder]

Woo! Thanks for the tips. I am going to get cracking. Now where did I put my food dehydrator?

[Nancy in Pátzcuaro]

How about making Mexican pineapple vinegar? Pretty tasty--

1 c. pineapple puree

pinch of allspice

1 Tbs. brown sugar or Mexican piloncillo

6 c. white vinegar (ideally 6% but 5% will work)

Combine in a large "non reactive" saucepan, bring to a simmer, remove from heat and let steep overnight. Strain into clean glass jar with non-metallic lid and store at room temp.

Then there's pineapple jam--grind or coarsely chop pineapple, mix with sugar to your taste and let stand in the refrigerator overnight. Add some grated lime rind and cook until thick, pour into jars, etc.

Pineapple chutney?

N.

[Alchemist]

How would you use the vinagar? Salad dressings? To cook pork? Is there a traditional use?

[slkinsey]

They had a very nice Pineapple Pisco Sour at Pegu when it opened. Just pineapple-infused pisco in the regular formula.

[BTR]

They had a very nice Pineapple Pisco Sour at Pegu when it opened.  Just pineapple-infused pisco in the regular formula.

←

I finally got to go there last week and it looked like it was still on the menu.

[slkinsey]

I may be wrong, but I think they've been doing Pisco Punch recently.

[KatieLoeb]

Chop up one whole pineapple and soak it in a bottle of cachaca for 3 or four days. Whirl it all through the blender and then strain through cheesecloth.

Use this to make make Caipiriñas - or Caipi-Piñas as I prefer to call them.

Me likey. These are quite refreshing...

[BTR]

I may be wrong, but I think they've been doing Pisco Punch recently.

←

Ah right, that's what it was, but I think it was also with a pineapple-infused pisco.

I may be completely misremembering, of course.

[ludja]

I don't have a recipe, but I've seen interesting allusions in some different places to a Mark Miller (Coyote Cafe) recipe. He puts cut up fresh pineapple in a big jar with rum(s) and vanilla bean. Let that steep for awhile and then use for either sipping or for making pineapple daquiris. Sounds good to me...