The History The daiquiri is a classic. Its deceptively simple formula of rum, lime juice, sugar and ice reportedly was called a “daiquiri” first by an American mining engineer named Jennings Cox, who was working at a Cuban mine of the same name. But drink histories can be mysterious. Regardless, this cocktail has inspired a mind-boggling number of variations, some carrying the name, some not. Created by the Derschang Group’s beverage director, the lively and knowledgeable Myles Burroughs (whose past includes managing the bars at Old Sage and RN74, and shaking cocktails at many other Seattle spots), the pineapple Riesling daiquiri stays true to the lovely nature of the original while maintaining its own delicious identity.
The Update The drink emerged, as do so many works of art, during a moment of inspiration brought on by panic. Burroughs was opening Queen City one night, with no idea for a daily drink special. Heading to the fridge, he discovered the leftovers from a spritz special: a bag of pineapple-infused tart, crisp dry Riesling from Brand, a certified organic winery in Germany with a vineyard that Burroughs describes as “an amazing amalgamation of wild plants, honey bees and grape vines.” He loves natural wines nearly as much as he loves cocktails, and he decided the perfect complement to this refreshing infused Riesling would be his house rum blend, made with Plantation 3 Stars, Plantation O.F.T.D. (old-fashioned traditional dark), Smith & Cross and The Street Pumas Panamanian rums.
The Final Taste This cocktail makes a splendid choice for a sunny day: light, tangy and just a smidge sweet with its underpinnings of fruit (pineapple, naturally, but also lime, orange and an echo of green apple). If wandering downtown and longing for an escape, duck into Queen City; the once revered fine dining spot of the ’80s was recently saved from oblivion by local bar, restaurant and cafe owner Linda Derschang (of Smith, Oddfellows and others). The spot delivers a uniquely casual atmosphere—think amiable saloon with dark wood and intriguing curios. Grab a booth next to one of the big windows and drink it all in.
Pineapple Riesling Daiquiri
Burroughs says Riesling is ideal, but any good dry white wine can work, adding that “this is a great way to save those bottles from going down the drain.” Try Plantation 3 Stars or El Dorado 5-year-old rum, unless you want to try to guess the ratios in Burroughs’ house mix. For the garnish, he uses dehydrated lime, but fresh works, too.
11/2 ounces rum
1/2 ounce Plantation pineapple rum
11/4 ounces pineapple-infused Riesling (see recipe below)
1/4 ounce lime oleo-saccharum (see recipe below)
Lime wheel, for garnish
1. Add everything but the garnish to a cocktail shaker and shake vigorously for 10–15 seconds.
2. Strain into a cocktail glass. Garnish with the lime wheel.
Let me introduce you to your new favorite summer drink, the Pineapple Riesling Daiquiri from Seattle’s Queen City and Dershang Group beverage director Myles Burroughs. To make this cocktail, you need pineapple-infused Riesling, which luckily isn’t too hard to make using this recipe. While Riesling is called for, it will work with any white wine.
1 liter Riesling or other white wine
350 grams pineapple (peeled and cored, just over 3/4 pound if you hate the metric system)
1. Add the wine and fruit to a vacuum sealer, which, Burroughs says, helps to “achieve the best results, prevent spoilage and provide a uniform product.” For maximum flavor, store in a cold place for 24 to 36 hours – though in a pinch you could get the flavor going well enough in a few hours.
2. Strain to remove the pineapple chunks, and store in the fridge.
Lime Oleo-Saccharum Recipe
To put together a truly summer-altering Pineapple Riesling Daiquiri from Seattle’s Queen City and Dershang Group beverage director Myles Burroughs, crafting your own Oleo-Saccharum is a good idea. The name makes it sound difficult, but it’s not. You could also use it in other drinks, including just adding some sparkling water for a fun soda. If you just aren’t feeling the full Oleo-Saccharum and still want to have this drink, you can use a simple 1:1 ratio of cane sugar to hot water, upping the citric acid to a full teaspoon.
1 quart cane sugar
150 grams lime peel (or about 5.3 ounces)
1 quart hot water
1/2 teaspoon citric acid
1/2 teaspoon Kosher salt
1. Add the sugar and lime peel to a vacuum sealable container and set for no less than one week.
2. Add the water, acid, and salt, and stir until it’s an easily pourable solution.
3. Strain to remove the lime peel, and store in the fridge.