Think of heavily charred and caramelised pineapple pulled straight off the BBQ.
It's a modern tiki style drink with minimal rum that draws influence from cocktails like the Mr Bali Hai & Bitter Mai Tai.
The mezcal, Mr Black, sfumato and atomised islay whisky give this drink smokey/toasty vibes. The rum, amaro, pineapple juice and Demerara syrup give this drink over ripe tropical fruit and caramelised sugar flavours. The lemon juice balances the bitterness from the coffee/amaro and the sweetness from the pineapple and syrup.
Ingredients
Directions
Coat the thumb sized stick of pineapple in sugar and leave to the side for later
Combine all of the ingredients (other than pineapple stick and whisky) in the shaker fill with medium sized blocks of ice and shake hard for 10-12 seconds
Spray a double rocks glass with an atomizer full of laphroaig 5 times (not 5 drops) being sure to get most in the glass but some around it
Open gate strain into double rocks glass and fill with pebble ice
Use a kitchen torch to heavily caramalise the sugar on the pineapple… spear with a cocktail stick and place over the top of the glass
Best enjoyed without a straw to enjoy the texture the pineapple and coffee brings and to get the full smoke effect from the atomised islay whisky.
Let me know if you have any questions or are after substitutions for this cocktail. 🙂