Eastern Sol
:max_bytes(150000):strip_icc()/__opt__aboutcom__coeus__resources__content_migration__liquor__2018__08__27084050__Grilled-Pineapple-All-the-Ways-its-Showing-Up-in-Cocktails-eastern-sol-720x720-slideshow-5a5c4eb605f147e8bdb2e590c015a331.jpg)
Schulson Collective
“This drink has layers of fruits that you would typically find stacked with rum, but we decided to go with mezcal instead for a smoky burst that plays with grilled pineapple,” says Jefferson Oatts, the beverage director for Schulson Collective, which operates Monkitail in Hollywood, Fla. “Pineapple can go a lot of different ways.” Charring it tames the acidity, and if you use a charcoal grill, it will also impart a smoky note, he adds.
Ingredients
- 1 1/2 oz Del Maguey Vida mezcal
- 1 oz Grilled pineapple purée*
- 3/4 oz Passion fruit purée
- 1/2 oz Fresh lime juice
- 1/2 oz Grated ginger
- Garnish: Angostura bitters
Steps
-
Add all the ingredients into a shaker with ice and shake until well-chilled.
-
Strain into a hurricane glass over pebble ice.
-
Garnish with an Angostura bitters float.
-
*Grilled pineapple purée: Remove the skin and top from a ripe pineapple and cut into 1/3-inch slices. Grill until caramelized. Add caramelized pineapple slices to a Vitamix or powerful blender, and purée until smooth.