Baked Pineapple


United States of America

After decades of bar and coffee experience, I wanted to tie in my family traditions to a Licor 43 cocktail. Pineapple is a great choice to highlight the citrus and vanilla while honoring my Grandma.

Cocktail Inspiration

My Licor 43 cocktail is inspired by a sweet dish that was a staple at our family New Years Day dinner Our family gatherings were always so meaningful and full of passion I felt this direct connection to the Zamora family of Licor 43 as their mission is to spread a passionate way of living making the most of every little moment I felt this to be true with our families gatherings and traditions over the decades The Baked Pineapple Casserole has ties to the south and the early 1900s however none of my family was from that region What is certain is that my grandmother always had this on our New Years Dinner table The dish is minimal and consists of crushed pineapple sugar milk butter vanilla and cinnamon Once it comes together it hits all the sweet spots My favorite way to enjoy this sweet tradition is alongside a cup of coffee The mixture of sweet citrus and spice in the baked pineapple complements the bitter coffee and vice versa I knew I could create a cocktail that really brought this memory back to life but this time inside one glass The base of the cocktail is an aged pineapple rum with ntoes of grilled pineapple caramel and baking spices The Licor 43 provides true depth of citrus and warm vanilla notes This sweet start is balanced with a Verjus Blanc for a touch of acidity Next the choice of of coffee is a Cold Brew using a medium or city plus roast of Ethiopian Yirgacheffe beans The brew has notes of bright citrus and floral fruits with a strong medium body I add foam to the cocktail to bring texture and resemble the baked pineapple dish itself The foam is a mixture of Licor 43 Pineapple Juice and Aquafaba for a sweet and aromatic textural component The cocktail is finished with freshly grated coffee beans cinnamon and lime zest As you drink it it begins bright and aromatic but when you break into the drink it has layers that are laced with fresh pineapple smooth coffee and warm vanilla and citrus spice the the Licor 43 in and on top of the cocktail which is the true heart of this family inspired Bake Pineapple cocktail


  • 22 Ml. Licor 43 Original
  • 40 Ml. Plantation Stiggins Fancy Pineapple Rum
  • 15 Ml. Yirgacheffe Cold Brew Coffee
  • 15 Ml. Verjus Blanc
  • 10 Drops Bittermens Elemakule Tiki Bitters
  • 22 Ml. Fresh Pineapple Juice
  • 15 Ml. Aquafaba


Cocktail Preparation
  • First make the foam for the cocktail. To do this, in a small glass jar or tin, combine 8 ml Licor 43, 22 ml Pineapple Juice, and 15 ml Aquafaba. Use a milk frothing wand to create a foam. You can alternatively shake this in a shaker, mason jar, or a protein blender bottle to make the foam, it is very easy to replicate.
  • Second we can prepare the cocktail First chill your glass by placing it in the freezer or filling with crushed ice Now in a mixing glass add the 40 ml of Plantation Stiggins Fancy Pineapple Rum 22 ml Licor 43 15 ml Yirgacheffe Cold Brew Coffee 15 ml Verjus Blanc and 10 drops of Tiki bitters Add plenty of ice and stir for 10-20 seconds to chill and dilute The duration depends on the ice size and quality The smaller the less time to still the larger the more time to stir Strain the cocktail into the chilled coupe glass. Use a spoon to add a layer of the Pineapple Licor 43 Foam on top of the cocktail Then finish with grating fresh cinnamon coffee bean and lime zest and Enjoy
Coffee Preparation
  • Yirgacheffe Cold Brew Coffee 200 g Coarsely Ground Yirgacheffe Coffee Medium Roast 1000 g Cold Filtered Water
  • Combine the two in a clean vessel and mix well to saturate all of the grounds. Cover tightly and keep in the fridge for 24 hours. After 24 hours, strain through a fine mesh chinois and paper filters. Store in an airtight container in the fridge for up to one week.

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