Spirits from northern islands (Bermuda, Scotland's Islay and Japan) form the basis of this tiki drink that boasts grilled pineapple juice. "Curaçao, grenadine and, of course, the umbrella supply the tiki cred," says mixologist John deBary.
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Seven 1/2-inch-thick pineapple wheels—2 unpeeled and 5 peeled
About 1/4 cup pineapple juice
6 ounces Japanese whisky
6 ounces Islay Scotch
6 ounces dark rum, preferably Gosling's Black Seal
8 small hollowed pineapples, for serving (optional)
8 cocktail umbrellas, for garnish
How to Make It
Preheat a grill pan over high heat. Grill all of the pineapple wheels until they are charred, about 5 minutes per side. Cut each unpeeled pineapple wheel into 4 wedges and reserve them for garnish.
Cut the peeled pineapple wheels into small pieces. In a blender, puree the peeled pieces, adding up to 1/4 cup pineapple juice to help blend. Strain the puree into a measuring cup, transfer 8 ounces of the grilled pineapple juice to a pitcher (reserve the rest for another use), then stir in the whisky, Scotch, rum, Curaçao, orange juice, lemon juice and grenadine.
Pour half of the mixture into the blender, add 2 cups of ice and blend until slushy. Pour into 8 chilled tiki mugs or hollowed pineapples. Garnish each drink with a grilled pineapple wedge and a cocktail umbrella. Repeat for the remaining servings.
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