Photo Credit: Madelynne Ross/Black Restaurant Week, LLC

Smokey Jazz

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

Glassware: Double rocks glass

Ingredients
  • 1.5 oz Makers Mark Bourbon
  • 1.25 oz smoked pineapple syrup
  • 0.5 oz Lemon juice
  1. Add ingredients to a mixing tin
  2. Add Ice
  3. Shake 10-15 seconds
  4. 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

Tamara-Mcconnell-Kansas-City
Black Restaurant Week
Author: Black Restaurant Week

About Black Restaurant Week – Black Restaurant Week LLC is an annual, multi-city culinary movement celebrating the flavors of African, African-American and Caribbean cuisine nationwide. Black Restaurant Week partners with black-owned restaurants, chefs, caterers and food trucks to host a selection of culinary experiences aimed to expand awareness and increase support for black culinary professionals. The organization was founded in 2016 by entrepreneurs Warren Luckett, Falayn Ferrell and Derek Robinson. Connect with Black Restaurant Week on Facebook, Twitter & Instagram.

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