Appears in 20 Collections
Appears in 20 Collections
About The Eastern Sol Cocktail
“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.
This recipe originally appeared as part of “Grilled Pineapple. All the Ways It’s Showing Up in Cocktails.”
Ingredients in The Eastern Sol Cocktail
1 1⁄2 oz
1 oz
Grilled pineapple purée*
3⁄4 oz
Passion fruit purée
1⁄2 oz
Fresh lime juice
1⁄2 oz
Grated ginger
Garnish:
Glass:
How to make The Eastern Sol Cocktail
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.
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