Pineapple Upside Down Cake
This week’s quest to craft a new cocktail led me down a fascinating rabbit hole. We recently picked up a couple of bottles of spicy bitters and spicy syrup. This led me to consider the ways I might be able to showcase spice in our next cocktail. In doing some research about what flavors might pair well together, I stumbled upon this recipe for a Pineapple Upside Down Cake whiskey cocktail. Immediately, I knew I had to try it.
Pineapple Upside Down Cake is a dessert I waver on. While I love pineapple and cake independently, I often find the popular staple to be mushy or under sweetened. I had similar hesitance before my first sip of this Pineapple Upside Down Cake Cocktail, but I do declare that it turned out to be pretty darn good.
We made a few minor changes to the recipe to balance out the flavor. The lemonade was a hair too tangy in our opinion, so we opted to use lemonade seltzer instead. This resulted in the perfect mix of a sweet and tangy beverage sure to make your mouth water.
We used Brown Sugar Bourbon (BSB) as our base for this cocktail. The sweetness of the BSB balanced the citrus tartness of the pineapple juice and seltzer. We used the core BSB expression since it’s a permanent staple on my bar. I’d be interested in trying the Pineapple Upside Down Cake using the higher proof BSB 103. If you happened to have the BSB 103 available, give it a try in this cocktail and let us know how it turns out.
Pineapple Upside-Down Cake
Ingredients
- 2 ounces BSB
- 1 ounce Pineapple Juice
- 1 ounce Lemonade seltzer
- 2 each Cherries
- 1 each Pineapple slice
Instructions
- Combine the whiskey, pineapple juice, and lemonade seltzer in a rocks glass
- Stir to combine the ingredients.
- Add ice.
- Garnish with whiskey-infused cherries and a slice of pineapple.
Happy Exploring!
