Pineapple Smash

By Mixology Events

Pineapple Smash

This particular incarnation of a Pineapple Smash is our own recipe, but the drink belongs to a broad family of cocktails closely related to the Julep. Our smash combines pineapple, lemon, rosemary, vodka and sugar to create a sweet but complex drink which is fruity and refreshing.

Vodka, Lemon Juice, Pineapple Juice, Rosemary, Pineapple, Sugar Syrup.

We Recommend

The Pineapple Smash is a great summery, fruity cocktail, and perfect for those who like their drinks to taste a little less boozy. It works brilliantly as part of a vodka based menu or a tropically-inspired fruit-based selection.

For those looking to include some stronger tasting vodka drinks with the Pineapple Smash for their mobile bar hire you may want to consider a Vodka Martini, which combines vodka and vermouth for a dry, slow-sipping cocktail. Martinis can be served with a slice of lemon peel or an olive and can include a splash of olive brine to make a Dirty Martini.

For those looking for a tropical or fruity menu there are loads of options. Tiki cocktails are great fruity drinks for a summer event and something like a Mai Tai or a Hurricane may be a great addition to an exotically-styled menu featuring the Pineapple Smash.

As the Pineapple Smash uses crushed ice, you may want to consider including some other smash or julep style cocktails on your menu as a lot of the ingredients and equipment needed to make them will also be the same. The Mint Julep is a great classic option and combines the refreshing feel of a long drink with the sophistication of a whiskey cocktail, perfect for the more discerning amongst your guests.

If you’re eager to compile a menu including the Pineapple Smash, be sure to speak to your event organiser about your options or check out some other vodka-based, fruity, or julep-style drinks from our list.


One of the first written recipes for a Smash or Julep-type cocktail appears in Jerry Thomas’s famous How to Mix Drinks or The Bon-Vivants Companion, published in 1862.

Thomas doesn’t mention the Smash by name but clearly lays the groundwork for the drink with his Mint Julep, which he refers to as, “a peculiarly American beverage.” Thomas states that a “real mint julep” must be made from a dozen fresh mint leaves, a spoonful of white sugar and “equal parts peach and common brandy,” topped with crushed ice. Thomas acknowledges that there are many variations on the cocktail and today the classic Mint Julep is generally thought to use bourbon in place of the two brandies. This may be due to the drink’s association with the Kentucky Derby, where it is served every year, with Kentucky being the home of bourbon.

The Smash went on to appear in various forms throughout the late 19th and early 20th century. Harry Johnson includes four recipes for Smashes in the 1888 edition of his New and Improved Bartender’s Manual. In his guide, Johnson distinctly separates Smashes from Juleps but doesn’t elaborate much on the subject. His recipes included an “Old Style Whiskey Smash” and a “Fancy Whiskey Smash” Johnson does not specify the fruit included in his Smashes, suggesting only that in-season fruit is used.

In 1930 the Smash was briefly mentioned in Harry Craddock’s Savoy Cocktail Book. Craddock has little to say on the drinks but does relate them to Juleps saying that “The ‘Smash’ is in effect a Julep on a small plan.” The brief description is accompanied by a recipe for what is essentially a short Julep, calling for a “short glass” and allowing for a wide selection of spirits depending on the drinkers preference.

Myths & Legends

The exact definition of a Smash is pretty open to interpretation. Whilst it has to be a combination of fruit, liquor and ice, past that there aren’t a huge amount of rules to making smashes. 

Imbibe magazine states that thing to remember is; “a Smash is always a Julep but a Julep isn’t always a Smash.” These drinks tend to be associated by their method and serving, generally containing fruit and fresh herbs which are muddled or smashed, combined with the liquor of choice and mixed using crushed ice in a metal cup, in which the drink is served.

The metal cup or Julep tin is most closely associated with the Mint Julep, the first instance of which appeared in Jerry Thomas’s How to Mix Drinks in 1862. It’s not essential to serve a Smash in a tin but all Smashes certainly include fruit and crushed ice. Perhaps the most well known and quintessential Smash is the Mojito, a famous mixture of limes, mint, sugar and rum.

Although mint tends to be used in a lot of Smashes, it can be substituted with other herbs or the herbs can be left out entirely. Whilst all Smashes contain fruit, some recipes call for it to be strained out before serving and others use it only as a garnish. While some cocktail purists will say a Smash must be served long or must include crushed ice, there are plenty of examples of Smashes that are strained and served short or poured over cubes. So don’t be bogged down by traditionalism, a Smash leaves room for you to get creative and work towards your personal tastes.


References for this cocktail will be available soon.

Ingredients & Equipment


  • 50ml Vodka
  • 25ml Pineapple Juice
  • 12.5ml Sugar Syrup
  • 6-8 Small Tinned Pineapple Chunks
  • 2 Small Lemon Wedges ( 1/8 chunks)
  • ½ A Sprig of Rosemary


  • Julep Tin
  • Muddler
  • Bar-Spoon
  • Jigger
  • Crushed Ice
  • Put the pineapple chunks, lemon wedges and rosemary leaves in the bottom of your tin
  • Using your muddler smash the fruit and rosemary into a pulp
  • Using your jigger to measure, add the vodka, pineapple juice and sugar syrup
  • Fill your tin to the top with crushed ice
  • Covering the top of the tin with your hand to stop any debris flying out, use your bar-spoon to mix the ingredients and ice
  • Make sure to scoop all the fruity pulp from the bottom of your tin up and into the rest of your drink
  • Mix for 10-15 seconds or until your tin is cold and some of the ice has melted making your drink more liquid-y
  • Cap your drink with a scoop of crushed ice, piled on top and formed into a dome using your hand
  • Garnish with the remaining half of your rosemary sprig and serve with a straw.
  • Fold a napkin into a triangle and wet the corners to stick them to the outside of your tin, giving the drink a little jacket to keep your hand from getting too cold
  • Serve and enjoy!



Fancy learning some of the core techniques that go into making the perfect Pineapple Smash? Join us on one of our range of cocktail making masterclasses.

We’re strong advocates of experience and it’s crucial role to picking up and applying knowledge. That’s why we deliver each of our range of cocktail making classes in as interactive a fashion as possible – providing a fully-equipped bar station for each of our guests, in turn giving them a great opportunity to really get to grips with the professional-standard equipment and ingredients at hand. On top of this, the fact that there will never be more than 5 guests to any one bar limits the time spent standing around as much as possible, meaning nobody’s experience is compromised.

The open-to-the-public variety of our cocktail making classes run every Friday and Saturday at our sister company and permanent home on Shoreditch’s Kingsland Road, TT Liquor, which houses a range of fully-equipped cocktail making studios.

 We also offer the option of taking things private if you’re part of a group of 6 or more aspiring mixologists. Our mobile cocktail class service allows us to take our portable bars on the road with us to any location across London, the UK and beyond. We have over a decade of experience and in that time we’ve held classes half way up the Shard, in a client’s back garden, and even as far afield as the Scottish Highlands.

If any of this sounds right up your street, please don’t hesitate to give us a call on 020 8003 7982 and one of our dedicated events organisers will happily talk you through some your options, as well as answer any queries you may have about our services.