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I have often suggested that simple syrup be incorporated in cocktails as a “hidden” but on so important component. Simple syrup can, for example, elevate a margarita from okay to superior. There are boundless ways to go beyond simple syrup to syrups of magnificence. I’ve posted several ideas here before — and I’m going to collect them into one gargantuan and sweet future post.

But for today, we keep going-beyond-simple to be simple: Pineapple Syrup. How do you use it? There is a bounty of cocktail ideas. Tomorrow I’ll post the very best: a Pina Colada that does not use Coco Lopez. It’s designed for people who have cardiologists in their contact lists. Tomorrow the recipe. Today the syrup.

Pineapple Simple Syrup

Yield: 3 cups


  • 1 pineapple
  • 3 cups water
  • 3 cups sugar


Skin the pineapple and carve off the fruit, avoiding any parts of the hard core. Dice the fruit into 1-inch chunks.

In a saucepan, add the water and sugar. Bring to boil, stirring to make sure the sugar dissolves. When the syrup is boiling, reduce the heat to a simmer and let the syrup cook for a couple of minutes. Turn off the heat. Add the diced pineapple.

Let sit to cool to room temperature. Then transfer it all, chunks included, into a container, seal and refrigerate. After two days, strain out the pineapple chunks, reserving them. Put the strained syrup back into the fridge. It will hold for two weeks.

Eat the pineapple chunks as you wish, maybe rolling them in sugar first. I said this avenue was safe for your cardiologist. Your diabetes doctor may have some concerns.

Source: Brian O’Rourke

Photo Information: Canon T2i, EFS 60mm Macro Lens, F/4 for 1/50th second at ISO‑640