Cheers@Home

Cheers@Home

Digital magazine for beer, wine and spirit enthusiasts

  • Columns
    • Brew Basics
    • Deep Dive
    • Holiday Tips
    • Vinsights
  • Expert Advice
    • Meet the Mixologist
    • Pairings
    • Tips from the Pros
    • What I’m Drinking Now
  • Drink Recipes
    • Featured Drinks
    • Latest Recipes
    • Request a Recipe
  • Reviews
    • Spirit Reviews
    • Wine Reviews
  • Digital Issues

What I’m Drinking Now: Matt Hungerford and the Golden Pineapple

01/28/2022

by: Melissa Dowling

Matt Hungerford

Matt Hungerford is general manager of Dandan Restaurant and beverage director for the JVR Restaurant Group in Milwaukee.

The Golden Pineapple is a take on your more traditional Tiki cocktails. Very bright and citrusy while still having some more savory elements to it. The Tiki gold rum has some slight pineapple and coconut flavors, so that really got the ball moving when it comes to the direction we went with.

The Ancho Reyes, a chili liquor, adds some very slight spice and smoke. The shrub works well with the lime juice to ramp up the acidity to help balance the sweetness of the drink.

The inspiration for this drink came about after a local cocktail competition held at Turner Music Hall called the Tiki Takedown. Apparently the crowd also enjoyed it and we took home the “Golden Pineapple,” which is where the name comes from. The trophy still sits on the back bar at Dandan.

The Pineapple shrub is essentially a simple syrup that is mixed with Champagne vinegar, or white wine vinegar is also fine to use. The vinegar adds another layer of acid that helps counter balance the sweetness from the syrup. I also add in a bit of pineapple juice to reinforce the pineapple flavor.

The Golden Pineapple

The Golden Pineapple

Print Recipe Pin Recipe Rate Recipe
Course: Drinks
Keyword: Ancho Reyes Chile liqueur, Cutwater Bali Hai Tiki Gold rum, lime, Orgeat, pineapple, Rum

Ingredients

  • 1 ½ oz. Cutwater Bali Hai Tiki Gold rum
  • ¾ oz. Pineapple shrub
  • ¾ oz. Fresh-squeezed lime juice
  • ½ oz. Ancho Reyes Chile liqueur
  • ¼ oz. Orgeat

Instructions

  • Combine ingredients in a shaker with ice and shake.
  • Pour over a Collins or Zombie glass on fresh ice.
  • Garnish with a pineapple wedge/cherry pick and a pineapple leaf.
Tried this recipe?Let us know how it was!

Share this:

  • Click to share on Facebook (Opens in new window)
  • Click to share on Twitter (Opens in new window)
  • Click to share on Pinterest (Opens in new window)
  • Click to share on LinkedIn (Opens in new window)
  • Click to share on Reddit (Opens in new window)
  • Click to share on Tumblr (Opens in new window)

Related Posts

Dandan Restaurant Matt Hungerford What I'm Drinking Now

Last modified: 01/28/2022

Sophie Burton Previous Story:
Meet The Mixologist: Sophie Burton
Pomegranate Harvest Next Story:
Sips To Spruce Up Your Winter Days

About the Author: Melissa Dowling

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Follow Us

Facebook
Twitter

Featured Drink

Winter White Sangria

Winter White Sangria

Current Issue

Cheers@Home Current Issue
  • About Us
  • Advertise
  • Contact Us
  • Distribution Partners
  • Subscribe
© Cheers@Home. All rights reserved. Privacy Policy