Classified on Tommy Bahama’s menu as a martini, the frothy, feminine Pineapple Paradisio bears little resemblance to James Bond’s macho cocktail of choice – aside from being shaken and served up in a coupe. It’s a light rum-based confection, really more of a daiquiri, that tastes like a tropical breakfast of banana and pineapple. St-Germain elderflower liqueur adds a hint of lychee, a tropical fruit whose pearly interior smells and tastes like roses. Garnished with a pineapple frond and an orchid, it’s frou-frou, but also a marvelous escape from a scorching Phoenix summer.
To get a taste of the tropics at home, combine 1 ½ oz. Bacardi Pineapple Fusion, ½ oz. St-Germain, ½ oz. Crème de Banana, 1 oz. pineapple juice, 1 oz. scratch-made sweet and sour* and 2 pineapple cubes in a mixing glass. Add ice, shake 20 times and strain into a coupe.
*Whisk 6 egg whites in a large bowl until frothy. Stir in 4 cups sugar. Add 2 quarts (8 cups) water and mix. Add 7 cups fresh lemon juice, ½ cup fresh lime juice and ½ cup fresh orange juice. Stir well. Makes a gallon.
