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How To Make A Pineapple Maki Khaleesi

Sorry, Maki, but Sara McHenry renamed it and that’s a really kick-ass name.

Multiple people requested the recipe after 86’d! at TopatoCon, so here’s how to make one yourself.

  1. Core out a pineapple. Don’t just hack around like some kind of cartoonist on a reality show, use one of these. Leave any residual pineapple juice in the shell. Enjoy the delicious pineapple guts while we move onto the rest of the drink.
  2. Mix together:
    3/4 oz lemon juice
    3/4 oz lime juice
    3/4 oz orange juice
    1/2 oz spiced rum
    1/2 oz Laird’s bonded applejack¹
    1 oz falernum²
    1 oz pisco³
  3. Shake over ice and strain into pineapple shell.
  4. Top with serious ginger ale. None of that mass-market HFCS shit, get some Blenheim’s or Fever Tree or something with some bite.
  5. Garnish orange slice, crazy straw, little festive umbrella.

¹ Laird’s has recently abandoned the “bonded” tag to distinguish their 80 proof applejack (perfectly acceptable) and 100 proof straight apple brandy (fucking amazing and about two bucks more than the 80, always use this).

² Falernum is a mix of white rum and simple syrup. Want to make your own? It’ll substitute for simple in any drink you care to make and add a lot of flavor. Take 1 liter of white rum (Bacardi works fine) and add the zest of ten limes, 50 cloves, a 1/2 inch knob of ginger (peeled, sliced fine), 1 tsp vanilla extract, 2 tsp almond extract. Let sit 24 hours and strain. Mix with 1 liter of 1.5:1 simple syrup. It’s a big recipe so make it with friends and divide up the batch.

³ A Chilean grape brandy, very clean and neutral flavor, adds kick and depth to the drink.

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