“Charring or grilling the pineapple gives it a deeper, almost caramelized flavor,” Sam Gerulsky and Alison Hangen, bartenders at Philadelphia’s Oloroso. There are no hard and fast rules, but the duo typically uses fresh pineapple for spring and summer drinks and grilled during the fall and winter. This brandy cocktail, bright and refreshing yet layered and complex, is a perfect transitional sipper.
Add all the ingredients into a shaker and dry-shake (no ice).
Add ice cubes and shake again until well-chilled.
Strain into a coupe glass.
Garnish with a dash each of the two bitters.
*Charred pineapple syrup: Remove the skin and top from a ripe pineapple and cut into 5 1/3-inch slices. Grill until caramelized. Add into a blender and process until smooth. Strain and mix with equal parts sugar in a saucepan. Simmer until sugar dissolves. Remove the syrup from the heat and let cool. Store it in the refrigerator for up to 3 days.