Smoked Pineapple Hotel Nacional Cocktail

Ingredients

Steps

• 1

  For the Syrup: When ready to cook, set Traeger temperature to 180℉ and preheat, lid closed for 15 minutes. For optimal flavor, use Super Smoke if available.

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• 2

  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.

  Grill: 180 ˚F

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  Ingredients

  • 2 pineapple

• 3

  While the pineapple is smoking, combine 1/4 cup water and sugar in a saucepan over low heat, stirring constantly, until sugar is dissolved. Pour syrup into a large bowl and set aside.

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  Ingredients

  • 1/2 Cup water

  • 1/2 Cup sugar

• 4

  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.

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• 5

  Leave the mixture to macerate for at least 4 hours (or up to 24) in the refrigerator, stirring from time to time.

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• 6

  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.

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• 7

  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.

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  Ingredients

  • 3 Fluid Ounce white rum

  • 1 1/2 Fluid Ounce lime juice

  • 1 1/2 Fluid Ounce Pineapple Syrup

  • 1 Fluid Ounce apricot brandy

  • 2 Dash Angostura bitters

• 8

  Strain into a chilled cocktail glass. Garnish with a lime wheel and serve. Enjoy!

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