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Prep time
15 minutes
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Cook time
5 minutes
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Makes
1 cocktail
Ingredients
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1 ounce
Cointreau
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2 ounces
blanco tequila
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1 ounce
grilled pineapple juice
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1/2 ounce
lime juice
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1/2 ounce
cinnamon syrup
Directions
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To make cinnamon syrup: in a small or medium saucepan, combine one cup of water, 4-5 broken up cinnamon sticks and bring to a light simmer. Add in one cup of sugar, and gently stir to dissolve the sugar. Maintain a very light simmer for 5-10 minutes, then remove from the heat and allow the syrup to cool. Once cooled, strain the syrup through a fine mesh strainer to remove the cinnamon sticks and store the syrup in a glass jar in the refrigerator up to 2 weeks.
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To make grilled pineapple juice: slice one pineapple into 1/2 inch thick pieces. Oil grates of grill so that pineapple doesn't stick. Char pineapple slices and let cool. Reserve one slice for garnish, and juice remaining slices.
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Combine all ingredients into a cocktail shaker and shake with ice. Strain the cocktail into a rocks glass over ice. Garnish with a grilled pineapple wedge.
Elliott Clark, also known as the Apartment Bartender, is a well-respected tastemaker, cocktail creator, spirits writer, and photographer in the spirits industry. What started out as a hobby for making cocktails at home has developed into a full-blown career that takes Elliott all over the world mixing drinks for some of the world’s most notable brands, and making the world of spirits more accessible to the at-home cocktail enthusiast.
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