Author Notes
Freshly grilled pineapple gives this yummy punch an aura of the tropics, while a dose of ginger liqueur gives it a little zing. Wow the guests at your next summer get-together with this easy but impressive—and more important, tasty—cocktail. —tw
Ingredients
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1
whole pineapple, peeled and cored, cut lengthwise into 1- to 1½ inch wide spears
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2 tablespoons
dark brown sugar
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1 cup
pineapple juice
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1/4 cup
(2 ounces) ginger liqueur, Barrow's Intense Ginger Liqueur preferred
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1 1/4 cups
(10 ounces) rum
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juice of 3
limes (about 2 tablespoons plus 1½ teaspoons
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Ice cubes
Directions
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Preheat the grill to medium. Spray the pineapple spears with nonstick vegetable oil spray and sprinkle with brown sugar.
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Place the pineapple on the grill, and cook for 35 to 40 seconds and, with tongs, rotate (do not turn over) a quarter of a turn to create pretty grill marks. Cook for another 45 seconds, turn over and repeat to create grill marks on the other side. With tongs, transfer to a platter. Skewer and set aside.
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In a pitcher, combine the pineapple juice, ginger liqueur, rum, and lime juice and stir well to blend. Add at least 2 cups (and up to 6 cups) of ice cubes, pour into glasses and garnish with the skewered pineapple, placing it inside the glass.
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