By Jeffrey Morgenthaler
Sit back, relax, and stay awhile. This smoked twist on the famous Cuban cocktail is darn good. You won't know what hit you...until it hits you.
|1 1/2 Ounce||aged rum|
|3/4 Ounce||fresh lime juice|
|1/2 Ounce||apricot brandy|
|1 Dash||Angostura bitters|
|Ice, for shaking|
|1||lime wheel, for garnish|
Make the smoked pineapple simple syrup: When ready to cook, set the Traeger temperature to 180℉ and preheat with the lid closed for 15 minutes. For optimal flavor, use Super Smoke, if available.
180 ˚F / 82 ˚C
Trim both ends of the pineapple, then slice into rounds about 3/4 inch thick (leave the skin on).
Place the pineapple rounds directly on the grill grates. Close the lid and smoke for about 15 minutes per side.
180 ˚F / 82 ˚C
While the pineapple is smoking, combine the water and sugar in a small saucepan. Cook over low heat, stirring constantly, until the sugar has dissolved. Pour the syrup into a large bowl.
1/4 Cup water
1/4 Cup Sugar
Remove the pineapple from the grill and cut each round into eight wedges. Transfer the wedges to the bowl with the simple syrup and toss to coat. Cover the bowl, transfer to the refrigerator, and let the pineapple soak in the syrup for at least 4 hours and up to 24 hours, stirring occasionally.
Strain the syrup through a fine-mesh sieve into a clean bowl, pressing on the pineapple with the back of a ladle or large spoon to extract as much liquid as possible. If desired, pour the syrup into an airtight container and refrigerate for up to 4 days.
Make the cocktail: In a cocktail shaker, combine the rum, lime juice, 3/4 ounce pineapple syrup, the apricot brandy, and bitters. Fill with ice and shake until cold.
1 1/2 Ounce aged rum
3/4 Ounce fresh lime juice
1/2 Ounce apricot brandy
1 Dash Angostura bitters
Ice, for shaking
Strain the cocktail into a chilled glass. Garnish with the lime wheel and serve immediately. Enjoy!
1 lime wheel, for garnish
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