Smoked Pineapple Hotel Nacional Cocktail by Jeffrey Morgenthaler
Prep time 20 mins
Cook time 20 mins|
Sit back, relax, and stay awhile. This smoked twist on the famous Cuban cocktail is damn good. You won't know what hit you...until it hits you.
1 1/2 oz aged rum
3/4 oz fresh lime juice
3/4 oz Smoked Pineapple Simple Syrup
1/2 oz apricot brandy
1 dash Angostura bitters
For the Syrup: When ready to cook, start the Traeger grill on Smoke with the lid open until the fire is established (4 to 5 minutes). Keep grill on the Smoke setting and preheat, lid closed, for 5 minutes.
Trim both ends of the pineapple, discard the ends. Cut the pineapple into slices about 3/4 inch thick. Don’t worry about the skin, it doesn’t hurt to leave it on. Place the pineapple slices on the grill and smoke for about 15 minutes each side.
While the pineapple is smoking, combine water and sugar in a saucepan over low heat, stirring constantly, until sugar is dissolved. Pour syrup into a large bowl and set aside.
When the pineapple is done cooking, cut each slice into eight or so wedges and add the wedges to the bowl with the simple syrup, tossing to coat and cover.
Leave the mixture to macerate for at least 4 hours (or up to 24) in the refrigerator, stirring from time to time.
Strain the syrup into a clean bowl through a fine-mesh strainer and press on the pineapple with a ladle to extract as much liquid as possible. You can bottle and refrigerate the syrup for up to 4 days.
To make the cocktail: Combine the rum, lime juice, pineapple syrup, apricot brandy, and bitters in a cocktail shaker or mixing glass. Fill with ice cubes and shake until cold.
Strain into a chilled cocktail glass. Garnish with a lime wheel and serve. Enjoy!
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