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. —The Weiser Kitchen
whole pineapple, peeled and cored, cut lengthwise into 1- to 1½ inch wide spears
tablespoons dark brown sugar
cup pineapple juice
cup (2 ounces) ginger liqueur, Barrow's Intense Ginger Liqueur preferred
cups (10 ounces) rum
Juice of 3
limes (about 2 tablespoons plus 1½ teaspoons
- Preheat the grill to medium. Spray the pineapple spears with nonstick vegetable oil spray and sprinkle with brown sugar.
- 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.
- 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.