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Pineapple Collins

You’ll love this Pineapple Collins if you’re after something refreshingly tropical. This twist on the classic Tom Collins mixes gin, pineapple, and lemon juices for a perfectly balanced sip. The natural sweetness of pineapple complements the sharpness of lemon, enhancing the gin’s floral notes without overpowering them. Top it off with club soda for that essential fizz, and enjoy the simple yet profound pleasure it brings on a warm day. Give this Pineapple Collins recipe a try; it’s a favorite for its bright flavors and refreshing finish.

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pineapple collins

Pineapple Collins

Prep Time: 5 minutes
No ratings yet
Course: Drinks
Cuisine: British
Keyword: Collins, pineapple
Servings: 1
Author: Paul Kushner
Enjoy a refreshing Pineapple Collins today. Perfect for warm days. Try our recipe now.


  • 2 ounces gin you can use a light or floral gin for a nice complement to the pineapple
  • 1 ounce pineapple juice fresh is best, but canned works too
  • 1/2 ounce lemon juice freshly squeezed
  • 1/2 ounce simple syrup adjust sweetness to taste
  • Club soda to top up
  • Pineapple slices and a maraschino cherry for garnish


Mix the Ingredients:

  • In a shaker, combine the gin, pineapple juice, lemon juice, and simple syrup.
  • Fill the shaker with ice, covering the liquid.


  • Shake vigorously for about 15-20 seconds. The goal is to chill the mixture thoroughly.

Prepare the Glass:

  • Fill a Collins glass with ice cubes.


  • Strain the mixture from the shaker into the prepared glass.

Top Up:

  • Top the drink off with club soda, filling it up to just below the rim of the glass.


  • Garnish with a slice of pineapple and a maraschino cherry on a skewer or simply placed in the drink.


  • Serve immediately with a straw.
Tried this recipe?Leave a comment and let us know how it was!
Pineapple Collins
See also  Winter Maple Mojito
Please drink responsibly, be fully accountable with your alcohol consumption, and show others respect.

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Paul Kushner

Written by Paul Kushner

Founder and CEO of MyBartender. Graduated from Penn State University. He always had a deep interest in the restaurant and bar industry. His restaurant experience began in 1997 at the age of 14 as a bus boy. By the time he turned 17 he was serving tables, and by 19 he was bartending/bar managing 6-7 nights a week.

In 2012, after a decade and a half of learning all facets of the industry, Paul opened his first restaurant/bar. In 2015, a second location followed, the latter being featured on The Food Network’s Diners, Drive-Ins and Dives.

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