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RUM Collins with pineapple cordial

I this episode I show you how to make a sustainable drink. And even though fall cocktails are what everyone is making right now, I decided to create something with a summer vibe – a rum cocktail with pineapple cordial. And since the whole cocktail community (hopefully that means you too) is more and more environmentally conscious, I wanted to show you how to create a zero-waste pineapple cordial. Trash Tiki and are two great initiatives that provide us with a bunch of great zero-waste recipes and here’s my contribution. It's a lot of fun making drinks with ingredients, that we would otherwise throw into a trash can, meaning that you’re helping reduce waste, save a little money, and have an excuse to create a cocktail (or a mocktail) all at once! I hope this video starts you on the journey of creating new ingredients and saving money at the same time! How to make a zero-waste drink:

Rum Collins - Rum cocktail with pineapple cordial

• 45ml (1 ½ oz) Diplomatico Planas

• 30ml (1 oz) Pineapple Cordial

• Top up soda water (approx. 100 ml)

Garnish it with a dehydrated pineapple flesh and pineapple leaves.

To make a Pineapple Oleo Saccharum

• Pineapple skin from half of a pineapple

• 250 g cane sugar

Combine pineapple skins and sugar in a bag. Vacuum the bag and take out as much air as you can (or combine in an airtight container). Leave sitting for 48 hours at room temperature. Take out the pineapple skins and strain.

Use that to make a Pineapple Cordial

• Pineapple oleo Saccharum

• 240 ml (8 oz) coconut water

• 45 ml (1 ½ oz) lemon juice

• 7 g grated lemon zest

• 20 g citric acid

• 75 g pineapple flesh

• 6 drops 20% saline solution

Blend everything with a blender and filter through a cheesecloth or a muslin cloth. Bottle and store it in a fridge for up to a month. You can use it with mocktails or simply mix it with soda water as well

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