Pineapple Syrup

You can buy bottled pineapple syrup, but it’s easy to make excellent fresh syrup at
home. Try it in a classic Brandy Fix cocktail.

4 cups cane sugar

2 cups water

1 small pineapple

In a bowl or 2-quart jar, combine sugar with water and stir. Skin and cube a small pineapple and add the fruit to the sugar mixture. Let stand for 24 hours. Remove the pineapple cubes, lightly pressing them with a hand juicer or other method to squeeze some juice into the mixture. Stir to dissolve any residual sugar and pour the resulting syrup through a tea strainer or cheesecloth-lined funnel into a 1.5-liter bottle. Add a small dash of spirits (any distillate of at least 80-proof) as a preservative. Keep refrigerated. It should last three months easily.

Recipe courtesy Ted Haigh, aka Doctor Cocktail, whose column appears regularly in Imbibe.

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