In this exciting take on the pineapple daiquiri, a smoky charred pineapple simple syrup takes center stage, complemented by the tropical flavours and moderate heat of the Club House® 2025 Flavour of the Year Aji Amarillo Seasoning. Fresh lime juice, rum, triple sec, and a gorgeous garnish of charred pineapple round it all out.
This recipe features the Club House 2025 Flavour of the Year: Aji Amarillo Seasoning.
Ingredients
Charred Pineapple Syrup | Serves 1
- 1/2 Medium Pineapple, Peeled, Cored, and Cut into Rings
- 1 1/2 Club House ® Aji Amarillo Seasoning, 2025 Flavour of the Year
- 1 1/4 cups (310 milliliters) Demerara Sugar
- 1/2 cup (125 milliliters) Water
Daiquiri | Serves 1
- 1 1/2 oz (45 milliliters) Charred Pineapple Syrup
- 1/2 oz (15 milliliters) Pineapple Juice
- 1 oz (25 milliliters) Dark Rum
- 1 oz (25 milliliters) Gold Rum
- 1 oz (25 milliliters) Triple Sec
- 1 oz (25 milliliters) Fresh Lime Juice
- 2 dashs Angostura Bitters
Procedure
- For the charred pineapple syrup, season pineapple with Aji Amarillo Seasoning on both sides. Grill over high heat until well charred on both sides, about 8 to 10 minutes.
- While pineapple is grilling, mix sugar and water in small saucepan. Bring to boil and cook until sugar is dissolved. Remove from heat and allow to cool slightly.
- Placed charred pineapple (reserving 1 to 2 rings, if using for garnish) in blender container. Add simple syrup and blend until well combined. Cool completely before using. Refrigerate any remaining syrup in air-tight container up to 2 weeks.
- For each daiquiri, fill cocktail shaker with ice. Add all ingredients and shake vigorously. Strain into 12 ounce beverage glass filled with ice. Garnish with wedge of charred pineapple, if desired.
- Recipe type: Flavour Forecast
- Prep time: 20
