This article is written by a student writer from the Spoon University at Chapel Hill chapter.
During Spring break, I paid an extra $10 to drink my daiquiri out of a pineapple, and I regret nothing. Why? There’s something about using fruit as a beverage-drinking vessel that enhances your cocktail ever so slightly, and just so happens to make you look trendy and tropical while you slurp it down. That’s something you can’t put a price on.
It only makes sense to put the flesh of the pineapple that you’ve so vigorously carved out to good use. What better way to do this than to blend the flesh with booze, throw in a jalapeño pepper, and use the pineapple as a cup? If you didn’t have bendy straws already, it’s time to invest.
