Sweet-meets-smokey in this reinvented pineapple punch. This tropical excursion starts by grilling candied pineapple, letting it cool, and then muddling it into cocktail. The overall grilled sensation provides a complex ride among the fruity sweetness and leads you to dream of days on the beach.
Smoke on the Water
Recipe by Amy Strauss
Total Creation Time: 20 minutes
- 1 tablespoon raw cane sugar
- 2 slices pineapple (one to cube for cocktail and one slice for garnish)
- 1 ounce spiced rum
- ½ ounce fresh lime juice
- ½ ounce pineapple juice
- 2 dashes rhubarb bitters, or any other tart bitters, like grapefruit
Method for home
Fire up the grill or heat a stovetop skillet on high. Pour raw sugar on a table and press slices of pineapple onto the raw sugar, coating thoroughly. Place the slices on grates of grill or in warmed skillet. Cook until sugar caramelizes on pineapple; about 5 minutes each side. Let cool.
Cut one slice of pineapple into cubes. Add cubed pineapple into cocktail shaker with spiced rum and muddle. Pour in fresh lime juice and pineapple juice (it’s okay if pulp is included—the more, the better!). Add 2 dashes of rhubarb bitters. Stir with cocktail spoon. Add ice and shake for a vigorous 30 seconds. Strain into a rocks glass and garnish with slice of grilled pineapple.
Method for travel
Repeat method at home to shaking the cocktail. Once shaken, pour into travel-sized bottle. Once on plane, request one cup of ice and two empty cups. Pour mixture into cup with ice and chill for 30 seconds. Pour chilled cocktail into empty cup, using additional empty cup as a makeshift strainer.
Photo by Nina Lea Photography