Friday Happy Hour: Grilled Pineapple Curacao Daiquiri
Uncommon Caribbean is pleased to welcome our 1st contributor, Jesse Card, who also happens to be our favorite St. Croix mixologist. Get to know him here; read on to see what he has to say…
“I want a tropical drink, but please don’t say Painkiller…”
This, a 40 something good natured woman sitting at my bar asked last week. It was her last night on St. Croix, and while she had a great time exploring the island’s dynamic undersea wonders, she yearned to break free of the same tired drink options offered above water.
“Painkiller, Bushwacker, Painkiller, Bushwacker! It’s like they’re the only two drinks around here!”
Let’s try something different that showcases our local Caribbean flavors, without sacrificing integrity or using a blender.
- 1 pineapple
- 2 cups Demerera sugar
- 1 cup water
- A few Limes
- Cruzan Rum
- Clement Creole Shrubb (or Cointreau if need be)
- Angostura Bitters
First we need to make a Pineapple syrup. Fire up your grill. Make sure it’s nice and hot, we want a good scortch on our Pineapple.
Remove the stem and bottom of your pineapple and slice off the skin. Cut the fruit into half inch rings. You should end up with about 12 rings total, depending on the size of the fruit. Set them aside.
Take your Demerera Sugar and Water and combine in a sauce pan over high heat. Stir it around for a few minutes until the sugar is pretty well dissolved. At this point you have nice, rich syrup. Let’s add some flavor. Turn the heat down to medium. Now, add the pineapple rings to the syrup and leave them in for just a minute or so. All we’re looking for here is to coat the pineapple so when we grill it we get a nice caramelization. Remove your syrup from the heat and set aside, we’re not done with it yet.
Remove your rings from the syrup and place them on your grill. I prefer a good charcoal grill with some mesquite chips in for a nice smokey flavor, but gas will work just fine. Get some color on these bad boys. A nice slightly charred look is what we’re going for. After flipping them a couple times to get some developed flavor, take ‘em off the grill and add them back to your syrup. Heat your syrup back up to a simmer and let it reduce for 15 minutes or so. Your syrup should have reduced by about a quarter at this point. Remove the pineapple and set aside to cool. Put your syrup in the fridge and let it cool, daddio…
The syrup was the hard part. Now, with your cooled syrup it’s all easy…
Combine over ice in a tumbler:
* 1 oz of your fresh Grilled Pineapple syrup
* 2 oz Cruzan Dark Rum
* 1 oz Creole Shrubb
* 1/2 oz fresh Lime juice
* 1 dash Angostura bitters
Shake hard and strain into a rocks glass filled with crushed ice.