Pineapple Cocktails
Transport yourself to tropical climates with these thirst-quenching cocktails, showcasing the feisty botanicals within our Pineapple, Ginger & Lime Gin.
Pineapple Collins
- 50ml Bullards Pineapple, Ginger & Lime Gin
- 25ml Pineapple Syrup (optional if you want more sweetness)
- 25ml Lime Juice
- 50-100ml Soda Water
- Ice
- Pineapple Slices & Lime Wedge
Fill a tall glass with ice to chill.
Add the pineapple slices, gin, and pineapple syrup to a cocktail shaker and muddle together.
Add ice, shake well until chilled and pour into an ice-filled glass.
Top with Soda Water.
Ginger & Pineapple Zinger
- 50ml Bullards Pineapple, Ginger & Lime Gin
- 60g Granulated Sugar
- 60ml Water
- 60g Fresh Ginger, Peeled & Sliced
- 25ml Pineapple Juice
- 15ml Freshly Squeezed Lime Juice
- 50ml Tonic Water
- Pineapple & Lime wedges for Serving (Optional)
To make the ginger syrup:
- Combine the water and sugar in a small saucepan over medium heat. Bring to a simmer and cook until sugar is dissolved. Reduce heat to medium-low and add the ginger slices, cover pan and let syrup simmer for 15mins, stirring occasionally.
- Remove from heat, uncover, and let syrup steep at room temperature 45mins.
- Strain syrup and discard ginger.
- Refrigerate syrup until ready to use.
In a cocktail shaker, combine the gin, pineapple juice, lime juice and ginger syrup. Add ice and shake until chilled and well combined.
Add Tonic to the cocktail shaker (do not shake), then strain over a highball glass with ice in it.
Garnish with lime & pineapple slices.
Pineapple Gin Tiki
- 50ml Bullards Pineapple, Ginger & Lime Gin
- 20ml Lemon Juice
- 20ml Pineapple Juice
- 15ml Almond Orgeat Syrup
- 2 Dashes of Bitters
In a cocktail shaker combine the gin, pineapple juice, lemon juice and almond orgeat syrup. Add ice and shake until chilled and well combined.
Serve in a rocks glass with ice.
Garnish with edible flowers and Maraschino cherries.
Bullards Colada
- 50ml Bullards Pineapple, Ginger & Lime Gin
- 25ml Pineapple Juice
- 25ml Cream of Coconut
- 25ml Coconut Water
- 5-10ml Lime Juice
- Alternative: Coconut Rum Cream Liqueur (Sisserou) instead of cream of coconut and coconut water
In a cocktail shaker, combine the gin, pineapple juice, cream of coconut, coconut water and lime juice. Add ice and shake until chilled and well combined.
Shake over ice and pour into a glass.
Alternatively, for a truly decadent colada, blend all ingredients together with a handful of ice and pour into a glass.
Garnish with a cocktail umbrella and pineapple slice.