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#pineapple

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HOODWINKED

½ oz lemon juice
1¾ oz pineapple juice
¼ oz simple syrup
½ oz Aperol
2 oz mezcal espadín

Garnish: pineapple wedge, pineapple frond
Method: Combine all ingredients in a shaker with ice and shake. Prepare pineapple wedge by pouring some harissa into a small plate then dabbing one side of the wedge to cover it. Strain over a large rock and garnish with the prepped wedge plus fronds.

A fun Jungle Bird riff for the change of seasons. Nevermind spring or fall, it works for both! Spec is originally by Devon Espinosa but I found it on The Educated Barfly's IG channel. My pic is lacking the fun harissa-pineapple garnish, but luckily I had frozen some fronds the last time I had a whole pineapple, so it's at least half garnished.

🔗 https://potentpotables.app/drinks/hoodwinked/

#alcohol #cocktail #cocktails #JungleBird #riff #lemon #pineapple #juice #aperol #mezcal #frond #garnish #ClearIce #sunshine #HomeBar #mixology #drinkstodon #fedithirst

alojapan.com/1226048/quick-tri Quick trip to Okinawa’s marvelous mangroves #Boardwalk #mangrove #nature #news #Okinawa #OkinawaNews #Pineapple #WansakaOuraPark #沖縄 Photos by Shoji Kudaka () On a Monday morning in late September, I hit the road and headed north. With the end of Japan’s State of Emergency being in sight, it was finally starting to feel okay to enjoy some outdoor activities. A few months ago, I’d visited the same route for some snorkeling and …

The baby pineapple is looking more pineapple-like by the day! Technically it's just a bloom at this point - a very bristly bloom! It will soon be covered in purple petals, and then it will be on its way to being a delicious fruit.

I have a total of three pineapple plants that I've grown from pineapple tops. This is the second one. The first one fruited last year, and I grew a third plant from the top of its fruit. I grew the first two plants from the tops of store-bought pineapples. They're surprisingly easy to grow, though they're tender, so they have to spend the winter in the house.

KINGSTON SOUND SYSTEM

¾ oz lime juice
½ oz pineapple juice
1 barspoon demerara syrup
½ oz Suze
1 oz aged Pot Still Rum
½ oz overproof Pot Still Unaged Rum

Garnish: pineapple frond, lime wheel
Method: Combine all ingredients in a shaker with ice and shake. Strain over a big rock and garnish.

Pineapple is a substitute for the original ingredient called soursop. Since that's hard to track down, I just stick with pineapple and added a barspoon of syrup to the recipe. I also subbed the spec's blend of aged pot still and OP unaged pot still by using Doctor Bird OP, which combines the two in one delicious bottle.

The original spec is by Shannon Mustipher and appears in her book Tiki: Modern Tropical Cocktails.

🔗 https://potentpotables.app/drinks/kingston-sound-system/

#alcohol #cocktail #cocktails #lime #pineapple #soursop #juice #demerara #syrup #suze #amaro #overproof #potStill #rum #homeBar #drinkstodon #fedithirst
ANGOSTURA COLADA

1 oz lime juice
1½ oz pineapple juice
1½ oz coconut cream
1½ oz Angostura bitters
½ oz Pot Still Lightly Aged Rum ❶

Garnish: grated nutmeg, pineapple frond
Method: Combine all ingredients in a mixing tin with crushed ice and blend. A shaker with crushed ice will also do. Open pour with gated finish into glass and garnish.

I always like drinks with bitters as a base spirit. They're bound to be bold and interesting! This one is tempered by coconut and pineapple, with a little bit of pot still rum to give it that Daq vibe. Hoping to see weather like this again soon!

🔗 https://potentpotables.app/drinks/angostura-colada/

#alcohol #cocktail #cocktails #angostura #bitters #rum #coconutCream #pineapple #lime #juice #crushedIce #frond #garnish #SurfsideSips #homeBar #drinkstodon #fedithirst