45 mL [coconut mix](/recipes/coconut-mix) | (1.5 oz)
15 mL [lime-strength](/notes/acid-adjusting-citrus) pineapple juice | (0.5 oz)
60 g frozen pineapple | (3 chunks (approx.))
2 dashes Angostura bitters
5 drops [saline](/recipes/saline)
1 g xanthan gum | (0.25 tsp)
170 g crushed ice
Garnish
pineapple wedge
pineapple leaves
Instructions
Combine all the ingredients, except the xanthan gum, in a blender. Blend until sugar is fully dissolved, then slowly add the gum while continuing to blend.
Add ice while continuing to blend.
Pour into a chilled highball glass (12 ounces). Garnish with pineapple wedge and leaves.
Citations
Richard, G., & Schaffer, B. (2023). Tropical standard: Cocktail techniques & reinvented recipes. The Countryman Press.