The Bricks! Hickory Smoked Pineapple Cocktail
The Bricks combines sweet and smoky with the sophisticated smooth french oak flavor of Maker’s Mark 46 Bourbon Whiskey. This cocktail is perfect for any occasion. The simple yet complex flavors of this Hickory Smoked Pineapple Maker’s Mark cocktail is so good, you can’t have just one.
Ingredients
- 3 dashes Colgin Hickory Liquid Smoke
- 1 inch slice of fresh Lime
- Canned Pineapple (no sugar added)
- 2 oz Canned Pineapple Juice
- 1.5 oz Makers Mark
Instructions
Add 3 dashes of Hickory Liquid Smoke to shaker with ice. Squeeze 1 inch slice of lime to the shaker. Add squeezed lime slice to shaker.
Add 2 oz of pineapple juice. Add 1.5 oz of Makers Mark.
Shake aggressively for about 30 seconds.
Garnish: Press the pineapple ring with a paper towel to eliminate extra juice from pineapple. Pour 2 dashes of Liquid Smoke on the pineapple ring and using finger or spoon to spread Liquid Smoke to cover the entire ring (only one side). Add pineapple ring to hot skillet , the liquid smoke side of the pineapple faced down. Let cook for 5 min- or until you see brown charred marks on the face of the pineapple. Take the pineapple ring off of the skillet. Use tongs to place the edges of the pineapple into direct fire, to achieve charred marks on the outside ring of the pineapple. Set aside and let cool before garnishing the drink.
Glassware: Rocks Glass- served with large ice cube
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.
