In my last post, I made a simple pineapple infused rum. Now it’s time to kick it up a notch, start a fire, and make some grilled pineapple cocktail syrup. This is a bit more involved than the infused rum, but it goes a lot further in cocktails so it’s completely worth it. Let’s get started!
Experiment: Grilled Pineapple Syrup
Since we have a gas grill, and the grilled pineapple syrup recipe calls for wood smoke, my project nearly got derailed when I discovered we’d given away our smoking wood chips. Luckily, we’ve been planning to have a fire in our still-unused fire pit, so my husband had bought a bundle of wood. We found the smallest log, wrapped three sides in tinfoil, and put it on the gas burner. It caught fire pretty fast and I put the pineapple on the top grate. The recipe called for lightly smoked fruit, so I checked it every three minutes. Twelve minutes seemed to do the trick.
After cooling, I cut the pineapple into strips that would fit into my juicer for juicing. The juice came out a nicely singed gray and weighed a little under 600g. Since the recipe is just 1:1 juice to cane sugar with a little bit of citric acid, I used all of it and adjusted the sugar and acid accordingly. You add all ingredients to a blender and blend until smooth. I just tasted for texture.
I made a huge mess filtering the mixture through six layers of ultra fine cheesecloth and a mesh strainer, but it worked. You might find that you need to squeeze the cheesecloth by hand. Because you are dealing with grilled pineapple, you definitely don’t want to skip this step as ash in your cocktail is not ideal. After straining, I poured it into a Crew bottle and refrigerated.
Grilled Pineapple Syrup
- Grill, Juicer, Blender, Scale, Cheesecloth, Metal Strainer
- 1 pineapple peeled & sliced into 3/4" wheels
- 500 g unbleached cane sugar
- 2.5 g citric acid powder
- Grill pineapple wheels over a wood fire until lightly smoked.
- Let cool and run through a juicer.
- Weigh out 500g of the juice and combine in a blender with the sugar and citric acid.
- Blend until smooth and strain through a mesh strainer and cheesecloth.
- Transfer to a container and refrigerate for up to four weeks.
Pineapple Cocktail Recipe #1: Pineapple Old Fashioned
This is just one idea for what you can use the grilled pineapple syrup for. I love an old fashioned but I prefer them balanced. Too often they can be overly sweet. With this riff, I wanted the pineapple to be present, which can be tricky with mezcal. The recipe below is quite delicious.
Pineapple Old Fashioned
- 1.5 oz rye whiskey or bourbon
- 0.5 oz mezcal
- 0.5 oz smoked pineapple syrup
- 2 dashes Crude 'Tiki 500' bitters
- Add ingredients to a mixing glass with ice
- Stir until cold
- Double strain over a large ice cube into a high ball glass
Pineapple Cocktail Recipe #2: Grilled Pineapple Daiquiri
Grilled Pineapple Daiquiri
- 1.5 oz white rum
- 0.5 oz pot-stilled (or aromatic) rum
- 1 oz fresh lime juice
- 0.75 oz grilled pineapple syrup
- 2 dashes tiki or Jamaican bitters
- Add all ingredients to shaker with ice.
- Shake and strain into a chilled coupe glass.
- Garnish with fresh pineapple and moonshine cherries (why not?).
There you have it, a delicious grilled pineapple cocktail syrup and a couple of killer cocktails! I hope you are finding some time to be creative and experimental. Let me know what you’ve been trying lately, I would love to hear from you. Cheers!