“Pineapple is a sign of hospitality and living in Miami; it’s what people come here for,” says David Tang, the beverage manager at Miami’s Makoto. “What better way to enjoy your vacation than having a pineapple cocktail while sitting on our beautiful beaches.” Grilling the fruit gives this tequila libation an earthy dimension, he says, changing the drink to something more memorable.
This recipe originally appeared as part of “Grilled Pineapple. All the Ways It’s Showing Up in Cocktails.”
- 1 wedge Lime
- 1 handful Cilantro
- 2 oz Grilled-pineapple-infused Sauza Blue silver tequila*
- 1 oz Pineapple juice
- 1/2 oz Simple syrup
- Garnish: Korean red pepper, salt and sugar rim
- Garnish: Pineapple wedge
Rim a rocks glass with a mixture of Korean red pepper, salt and sugar, and set aside.
Muddle the lime wedge and cilantro in a shaker.
Add the remaining ingredients with ice and shake until well-chilled.
Double-strain into the prepared rocks glass over fresh ice.
Garnish with a pineapple wedge.
Serve with a straw.
*Grilled-pineapple-infused Sauza Blue silver tequila: Remove the skin and top of a ripe pineapple and cut into 1/3-inch slices. Grill until caramelized. Remove from heat and let cool. Roughly chop and place into a container with 750 mL of Sauza Blue tequila (or any other 100 percent agave tequila). Allow the mixture to steep for 2 days in the refrigerator, then strain out solids.