Brûléed Pineapple
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Courtesy of Launderette
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PrintIngredients
For 1 Serving(s)
Sage Peppercorn Syrup
- 4 cups water
- 4 cups sugar
- 1 1/2 tablespoons pink peppercorns
- 3/4 tablespoons black peppercorns
- 2 sprigs sage
- zest of 1 lemon
Recipe
- 2 ounce(s) juice from grilled pineapple
- 3/4 ounce(s) sage peppercorn syrup
- 1/2 ounce(s) lemon juice
- 1 ounce(s) ginger beer
- Mint sprigs, for garnish
Brûléed Pineapple Directions
- To make the grilled pineapple juice, cut a whole pineapple lengthwise into eight pieces and grill until a medium char line develops. Remove the skin, juice the fruit and strain the solids.
- To make the sage peppercorn syrup, bring all the ingredients to a slow boil and stir until the sugar is dissolved.
- Remove from heat and allow to cool and fine strain into a container.
- To assemble one drink, place the syrup, pineapple and lemon juices and ice into a cocktail shaker, shake then pour into a double-rocks glass (about a 6- to 8-ounce glass).
- Fill with ice, top with ginger beer, lightly stir and garnish with mint sprig. Keep any unused juice and syrup in the fridge for the next round.
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