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Add all ingredients to a shaker with some pebble ice. Whip shake for 10 seconds. Strain into a chilled Pearl Diver glass. Top with more pebble ice and garnish with pineapple fronds and mint sprigs.

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Pour in pineapple juice, silver tequila, lime juice, and Cointreau. Firmly attach the lid to the cocktail shaker. Shake the ingredients for 10 to 15 seconds until well combined and chilled. Strain the drink into the prepared glass of ice. Garnish as desired with a pineapple wedge, pineapple frond, or a wedge of lime.

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Pineapple Frond was inspired by an intricate, richly coloured chintz. By removing nearly all of the fine detail and ten of the eleven colours of the original print, we have created the entirely modern Pineapple Frond. Pineapple Frond is a magnified interpretation of the original fabric. Its scale is ideal for curtains and the upholstery of.

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Fancy Pineapple Fronds. For a tropical touch in your cocktails, pineapple fronds are an excellent choice. This garnish is incredibly easy and adds an exotic flair to any drink, from tiki creations to classic Pina Coladas. Supplies: Fresh pineapple with intact leaves; Sharp knife; Pair of pinking shears (optional) How to Make the Garnish:

Pineapple Frond was inspired by an intricate, richly coloured chintz

Pineapple Lace. A new variation on the much-loved classic fabric and wallpaper pattern 'Pineapple Frond' launches this Autumn. The new 'Pineapple Lace' design retains the same motif, originally inspired by an intricate chintz, at the same scale, but instead fills the negative space with rich colour and a screen-printed texture that.

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Fancy Pineapple Fronds. This garnish is another incredibly easy one, possibly the easiest there is! Pineapple fronds add a tropical appeal to many cocktails, from complex tiki drinks to a basic Pina Colada. Disclosure: This post contains Amazon affiliate links. As an Amazon Associate, I earn from qualifying purchases.

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Steps. Add the rhum agricole, blended rum, falernum, allspice dram, honey syrup, lime juice, orange juice and bitters to a drink mixer tin. Fill with 12 ounces of crushed ice and 4 to 6 small "agitator" cubes. Flash-blend, then pour into a footed pilsner glass, straining out any large chunks of ice, and add the garnish.

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Pineapple fronds - instead of pineapple fronds, you can use a sprig of fresh mint, a wedge of fresh pineapple on the rim of the glass, or a large piece of lemon peel as garnish. Variations. There are lots of variations on a Whiskey Smash. Give some of these a try for a new spin on this drink!

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Although the collected foliage atop a pineapple is referred to as a crown, the constituent parts are known as leaves or fronds. Each pineapple's crown has up to 40 leaves attached, an assortment.

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Pro Tip: Pineapple fronds keep great in the freezer. I don't keep fresh pineapples on hand all the time, but when I do get one I'm sure to pull the fronds and store them in a freezer bag in my freezer. The fronds hold up great due to their fibrous nature and suffer very little damage, making for an awesome garnish without having to keep fresh.

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First, slice the crown and base of the pineapple off. Set them aside. Turn the pineapple so it's sitting upright, and cut away the skin, working around the edge of the pineapple. Slice the pineapple in half from top to bottom. Cut each piece in half longways again. Slice away the inner core and set the pieces aside.

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Garnish: pineapple frond, three maraschino cherries, and a straw Three Dots and a Dash Directions Add bitters, honey syrup, allspice dram, falernum, lime juice, orange juice, and rums to a shaker tin.

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Fill the shaker with ice and shake it, only about 5 to 10 times. Fill your serving glass with ice (nugget or crushed ice if you have it). Strain the juices into the serving glass. Pour the ginger beer into the serving glass. Optionally add the pineapple fronds to the side of the glass as a garnish, and serve.

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Garnish: pineapple fronds. Garnish: nutmeg, freshly grated. Steps. Add all ingredients into a shaker with ice and shake until well-chilled. Strain into a large snifter over crushed ice. Garnish with freshly grated nutmeg and pineapple fronds. Piña Verde. 17 ratings. Rate This Recipe.