Pineapple Cup
A refreshing, herbal and non-alcoholic drink, perfect for sunny days! The Pineapple Cup is perfect for pairing with seafood dishes, Asian-inspired salads, fruit boards, and light pasta dishes.
Cut <quantity>3</quantity> <quantity>1<unit>in</unit></quantity> thick slices out of <quantity>1</quantity> pineapple
Cut the pineapple slices into quarters
Thinly slice <quantity>1</quantity> Japanese cucumber
Add the pineapple to a medium saucepan
Add the cucumber
Add <quantity>100<unit>g</unit></quantity> of demerara sugar
Add <quantity>150<unit>ml</unit></quantity> of water
Squeeze the juice out of the remaining pineapple. Turn the stove on to medium heat
Simmer until reduced by ⅓. Crush the pineapple pieces with a muddler
Turn off the heat and let it cool down to room temperature. Strain into a bottle. The pineapple & cucumber syrup is ready
Cut <quantity>1</quantity> thick slice of pineapple, remove the peels and cut it into 8 small triangles
Place the pineapple pieces on a skillet over medium heat
Grill all sides of the pineapple pieces until golden brown
Fill a tall glass with ice cubes
Add <quantity>100<unit>ml</unit></quantity> of the Pineapple & Cucumber Syrup
Fill the remaining of the glass with <quantity>150<unit>ml</unit></quantity> of tonic water and use a cocktail stirring spoon to mix it
Add <quantity>2</quantity> cucumber slices and <quantity>2</quantity> pieces of the caramelized pineapple. Use the stirring spoon to push them underneath the ice
Gently tap <quantity>1</quantity> small bunch of mint on your hand to release aroma, and use it to garnish the cocktail
Add another cucumber slice next to the mint
The Pineapple Cup is ready! Enjoy!
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