An order of tacos al pastor in Mexico inspired Johnny Swet, the co-owner and bartender of JIMMY at The James in New York City, to create a drink topped with charred pieces of the juicy tropical fruit. “Not only does grilled pineapple add a great visual element to a drink, but it also adds a more complex sweetness and acidic component,” he says. “Because of the caramelization that occurs as a result of grilling, the pineapple pairs well with barrel-aged rums.” For even more flavor, muddle the pineapple with the limes, agave and mint.
- 1/2 oz Fresh lime juice
- 3/4 oz Agave nectar
- 1 sprig Mint
- 2 oz Pineapple juice
- 2 oz Brugal Especial extra dry rum
- 1/4 cup Grilled pineapple chunks*
- Garnish: Mint leaves
Muddle the lime juice, agave nectar and mint sprig in a Collins glass.
Add the pineapple juice and stir to combine.
Add crushed ice and top with the rum and grilled pineapple chunks.
Garnish with mint leaves.
*Grilled pineapple chunks: Remove the skin and top from a ripe pineapple and cut into 1/3-inch slices. Grill until caramelized. Cut into chunks.