Grilled Pineapple Mai Tai  

This cocktail is slightly sweet, slightly smoky, and oh so delicious

 

 

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INGREDIENTs

FOR THE PINEAPPLE PUREE:

  • 7 to 8 thick slices of pineapple

  • 8 ounces pineapple juice

FOR THE MAI TAI:

  • 1/4 ounce grenadine

  • 2 ounces pineapple juice

  • 1 1/2 ounces pineapple puree

  • 1 ounce light rum

  • 1 ounce coconut rum

  • 1/2 ounce amaretto

  • 1/2 ounce fresh lime juice

 
 

DIRECTIONS

For the pineapple puree:

  1. Preheat the grill on high.

  2. Brush the pineapple with canola oil. Grill 3 to 5 minutes on each side or until the pineapple has nice grill marks. Turn the pineapple slices over and grill an additional 3 to 4 minutes or until the pineapple has nice grill marks and starts to become tender.

  3. Remove from heat and place in a blender with 6 ounces of pineapple juice.

  4. Run the puree through a fine mesh strainer to remove any fibrous bits

  5. Refrigerate until you're ready to use.

For the mai tai:

  1. Fill a cocktail shaker with ice.

  2. Pour the grenadine in the bottom of a high ball glass and fill 2/3 full with ice.

  3. Pour the remaining ingredients (pineapple juice through fresh lime juice) in the cocktail shaker. Shake 60 to 90 seconds or until the shaker is cold very cold.

  4. Pour the mai tai through a strainer into the prepare high ball glass.