Pineapple Pixie
  • 2 oz rum
  • 1 oz grilled pineapple syrup
  • 2 dashes chocolate bitters
  • 1/4 t smoked paprika & 1/4 sugar mixed on small plate for rim
  • grilled diced pineapple and pineapple leaf for garnish

Make grilled pineapple syrup (yields 1/2 qt): Cut small pineapple into large pieces for grill.  Oil grill grates and cook pineapple on medium until grill marks are seen.  Dice pineapple.  Add 1 cup of water, 1 cup of sugar, and diced pineapple to sauce pan, bring to high heat.  Stir, allow syrup to come to a boil lower to a simmer for 10 minutes.  Turn off heat, allow pineapple to steep in syrup until syrup comes to room temperature.  Strain, and set aside diced pineapple for garnish.

Prepare highball glass.  Using a lime or lemon wedge, wet the outside lip of your highball glass; roll lip in paprika sugar mixture.  Fill glass with ice.  Add rum, grilled pineapple syrup, chocolate bitters, and ice to cocktail tin and shake well.  Using hawthorne strainer, strain drink over prepared highball glass.  Garnish with pineapple leaf and skewered grilled pineapples.