Lucy Dunning, the bar manager of 2 Birds 1 Stone, makes an Our Lady of the Harbor. Pic by Matt Roth/The New York Times.

On the cocktail stage, lemon and lime juice have long owned the starring roles as mixers. 

Orange juice frequently takes a supporting part. And grapefruit catches a cameo from time to time.

Pineapple juice has played another circuit altogether. You’d occasionally encounter it in quasi-classic cocktails like the Algonquin (rye, dry vermouth) and the Mary Pickford (gin, maraschino liqueur, grenadine). But mainly it found steady work at tiki bars, where it had a home in everything from the Blue Hawaii to the Painkiller.

At cocktail bars of every variety, it’s a rare menu that doesn’t have at least one drink using pineapple juice, so use this as drinks inspiration at home.

Cocktail: Our Lady of the Harbour

Yield: 1 drink


42 g blended Irish whiskey, preferably Teeling Small Batch Whiskey

14 g green Chartreuse

21 g lime juice

21 g pineapple syrup (mix equal parts pineapple juice and sugar until sugar dissolves)

2 dashes Angostura bitters

Pineapple wedge, for garnish


Combine all liquid ingredients in a cocktail shaker filled with ice. Shake. 

Strain into a double old-fashioned glass over a large ice cube, or ice cubes. 

Garnish with the pineapple wedge.