An order of tacos al pastor in Mexico inspired Johnny Swet, the co-owner and bartender of JIMMY at The James in New York City, to create a drink topped with charred pieces of the juicy tropical fruit. “Not only does grilled pineapple add a great visual element to a drink, but it also adds a more complex sweetness and acidic component,” he says. “Because of the caramelization that occurs as a result of grilling, the pineapple pairs well with barrel-aged rums.” For even more flavor, muddle the pineapple with the limes, agave and mint.
This recipe originally appeared as part of “Grilled Pineapple. All the Ways It’s Showing Up in Cocktails.”
- 1/2 oz Fresh lime juice
- 3/4 oz Agave nectar
- 1 sprig Mint
- 2 oz Pineapple juice
- 2 oz Brugal Especial extra dry rum
- 1/4 cup Grilled pineapple chunks*
- Garnish: Mint leaves
Muddle the lime juice, agave nectar and mint sprig in a Collins glass.
Add the pineapple juice and stir to combine.
Add crushed ice and top with the rum and grilled pineapple chunks.
Garnish with mint leaves.
*Grilled pineapple chunks: Remove the skin and top from a ripe pineapple and cut into 1/3-inch slices. Grill until caramelized. Cut into chunks.