HOME > Chowhound > Spirits >

Discussion

Pineapple syrup

  • 9
  • Share

Was wondering if anyone has made this at home for certain cocktails. I have only seen one basic idea online that calls for adding pineapple chunks to simple syrup and letting this sit for 24 hours. Was wondering if actually cooking the mixture would give me more flavor. I had a great cocktail that used this syrup and want to recreate it at home.

  1. Click to Upload a photo (10 MB limit)
Delete
Posting Guidelines | FAQs | Feedback
Cancel
  1. Cooking it would most likely change the flavor not to mention driving off a lot of the volatile aromatics. There have been a lot of blog posts lately about the effects of making grenadine with and without heat, so I'm guessing that pineapple syrup would not be too different.

    1 Reply
    1. re: yarm

      thanks. I decided to go for it because I was too excited about the cocktail. Seeing as how pineapple already has a ton of water in it I covered the pineapple in equal parts cane sugar and brown sugar with a little rum. It gave off a ton of syrupy goodness without the water that most recipes call for. It's super flavorful!

    2. I learned to make it growing up:
      slice, peel, and core pineapple.(one large ripe pineapple) Chop into small pieces. Place in large bowl, cover with boiling water (4 cups). Allow to stand for 2 days. I've also done it in one day, start early in the morning, let it sit on counter all day till I come home and then make.

      strain liquid from pineapple into a large saucepan. Stir in sugar (2 cups) until it dissolves. Heat to boiling.
      Pour into hot sterilized jars. Seal when cold, Keep one week before using.

      'Ono' good! on milkshakes, ice cream, pancakes And cocktails. It sounds like a lot a work but it's not.

      1. If you want more flavor, also consider juicing some of the chunks. There are purists who say no, others that insist on it, and a scant few who just claim that fresh pineapple juice + sugar is the best (i.e.: no pineapple chunk + sugar syrup infusion).

        http://cocktailvirgin.blogspot.com

        1 Reply
        1. re: yarm

          StriperGuy recommends a brand of pineapple juice that he says is better than the fresh pineapples you can get here in supermarkets: Lotus brand from Puerto Rico. I haven't tried it personally, however I would tend to trust him on tropical topics.

          http://chowhound.chow.com/topics/8587...

          --
          www.kindredcocktails.com | Craft + Collect + Concoct + Categorize + Community

        2. I would recommend using Small Hand Foods Pineapple Gum Syrup, makes a killer Pina Colada and has all other sorts of uses

          http://smallhandfoods.com/products

          2 Replies
          1. re: Dapuma

            It is a wonderful product but it is pricy even if you can find it in a store (I think the Boston Shaker had it for $14 for a small bottle); otherwise, you need to add shipping on top of that.

            My recommendation for people making it at home is to scale it down since the syrup from a full pineapple can last you for a rather long time.

            http://cocktailvirgin.blogspot.com

            1. re: yarm

              I agree quite expensive and you have to pay for shipping, i usually stock up all my gum syrups and orgeat once or twice a year depending on how often we have people over, that way I save on shipping :)

              If you are going to make a cocktail, might as well make it with the best stuff humanly possible - however it is better for a cost is no object, and I have learned between buying the big and small canisters, the small one works best except for orgeat the larger one might be worthwhile if you make a lot of mai tais

          2. If you want any stability in a pineapple syrup you have to heat it up enough to denature the protein-digesting enzymes such as Bromelain, which is a mix of several enzymes and other substances, that raw pineapple is full of. With a cold process syrup you have a shorter shelf life, and active enzymes. The syrup will be cloudy and will separate and have to be mixed/shaken before use.

            You don't have to bring the syrup to a boil, but if you bring it over 140 F the enzymes will be denatured. If you bring it to 165 and put in sterilized bottles, it will have a long shelf life. Temperatures this low will keep almost all the flavor compounds, but are high enough to also sanitize the syrup enough to kill off most mold and other critters that can spoil your syrup. Also, heating it will make for a less cloudy syrup, especially if you filter it while hot, before bottling.

            If you bring it to a boil, or better yet, grill or fry the pineapple to get caramelization first, you will get a deeper, more "golden" flavor. It's different, but good.