Grilled Pineapple Daiquiri with Privateer Rum

This signature cocktail was designed by Root’s own Culinary Program Manager, Jesse Lauden, and features local favorite Privateer Rum.

Makes one serving

Ingredients:

  • 2 oz Privateer silver rum

  • .75 oz spiced pineapple syrup

  • .75 oz lime juice

  • 1 dash Angostura bitters

Spiced Pineapple Syrup (yield approx. 1 -1.5Qt)

  • 1 pineapple, peeled and cored and cut into rings

  • water

  • sugar

  • 2 cinnamon sticks

  • 2 TBSP fresh ginger, roughly chopped

  • 1 star pod anise

  • 1 TBSP allspice

Method of Preparation:

1. Build in a shaker tin, add ice, shake, fine strain into a coupe and garnish with a lime wheel.

Method of Preparation - Syrup:

  1. Sear pineapple on the grill enough to create a small amount of char/caramelization

  2. Chop grilled pineapple

  3. Combine 2:2:1 volumetric ratio of pineapple, sugar, and water (ex. 1 quart pineapple, 1 quart sugar, 0.5 quart water) in a saucepan.

  4. Add 2 cinnamon sticks, 2 tablespoons roughly chopped ginger, 1 pod star anise, 1 tablespoon allspice

  5. Heat mixture below a simmer for 15 minutes; remove from heat. Steep in cooler overnight.

  6. Remove spices, puree mixture, and strain through chinois.

Faith Emerson