Inspired by grilled pineapple steak with a good rub and whiskey glaze.

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Inspired by grilled pineapple steak with a good rub and whiskey glaze.

Author: Black Restaurant Week

Ingredients

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1.5 oz Makers Mark Bourbon
1.25 oz smoked pineapple syrup
0.5 oz Lemon juice

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Instructions

Add ingredients to a mixing tin
Add Ice
Shake 10-15 seconds
Double strain over ice in a double rocks glass

Pineapple Syrup:

Cut off crown and skin cut into spears

Grill pineapple spears over 400 degree heat on cedar planks (soak the planks),for fifteen minutes per side. Combine a cup of sugar with a cup of water in a saucepan and place over low heat, stirring constantly until sugar is dissolved. Pour syrup into a large bowl and set aside. When your pineapple is done cooking,toss to coat and cover. Leave the mixture to macerate for at least 4 hours.

Blend until smooth and strain through a mesh strainer or cheesecloth.

Garnish: Garnish with a sprinkle of Planters Seed Co Original BBQ Spice with sugar, on top of shaved ice

Glassware: Double rocks glass

Find it online: https://blackrestaurantweeks.com/smokey-jazz-grilled-pineapple-whiskey-summer-cocktail/