Smoked Pineapple Hotel Nacional Cocktail By Jeffrey Morgenthaler

For the Syrup: When ready to cook, set grill temperature to 180℉ and preheat, lid closed for 15 minutes.

Trim both ends of the pineapple, discard the ends. Cut the pineapple into slices about 3/4” 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 on 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 the 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!