Babli wanted me to make something for her. Since I’ve been away all weekend, decided to show off a little bit for my wifey 
If that doesn’t mean getting lucky tonight, I don’t know what even could be 
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There is… not a big success so far, is it? 
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Very cool “glassware” Jörg! 
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Right, About Time to Start Daiquiri Sessions 
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The base is a daiquiri, with added frozen raspberry coulis and sparkling water to make it more “lemonade-like”. As its made with rums between 49% and 57%, it can handle something to ease it down.
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What did you make Babli?
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Can’t give you a name for it. All ingredients are shown in the photo. The fruit juice bottle is pre-batch daiquiri mix.
Loosely based on a zombie, but with tasting and adjusting. I was cooking 
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Yesterday’s Jungle Bird. Rum blend was Papalin Jamaican and Smith&Cross 50/50. But the real eye opener was using pineapple juice that I pressed myself. Makes such a difference compared to store bought. Never going back.
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freshly juiced is always better. 
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Agreed! But I didn’t have a way of juicing pineapple before, just citrus. Now that I do, I will always juice it myself. Added benefit is freezing the pineapple fronds to use as a garnish.
Remaking all pineapple cocktails one by one.
The Port Au Prince. Paranubes Oaxaca instead of Clairin. Another great cocktail where the fresh pineapple juice is clearly noticeable.
Smuggelers Cove recipe for those interested.
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How do you juice the pineapple? Juicer? Or is there a no-special-tools-hack?
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