07 Aug Smokey Jazz
Inspired by grilled pineapple steak with a good rub and whiskey glaze.
Glassware: Double rocks glass
- 1.5 oz Makers Mark Bourbon
- 1.25 oz smoked pineapple syrup
- 0.5 oz Lemon juice
- Add ingredients to a mixing tin
- Add Ice
- Shake 10-15 seconds
- Double strain over ice in a double rocks glass
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