Prep Recipes is your go-to library for the behind-the-bar building blocks that make great cocktails shine. Find recipes for syrups, tinctures, infusions, essences, shrubs, and other house-made ingredients you can prep ahead for service. Whether you’re dialing in a signature menu or just experimenting at home, these guides help you build deeper flavor from the first pour.
Cut the bark off of 1 pineapple. Cut the fruit off the pineapple and toss the core. Cut into smaller pieces for searing in a pan. Heat pan with coconut oil, just enough to get the pineapple going. Toss the cut pineapple in enough demerara syrup to coat. Sear until each piece of pineapple has a nice caramelization. Add demerara syrup to the pan as needed. Add the cooked pineapple to a blender with .5 oz of OJ and Pineapple juice. Blend on high for 45 seconds. Strain through chinois. Freeze.
This is tasty but a pain in the ass
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