Ingredients:
1.5oz ESPOLÒN Anejo
.5oz fresh lime juice
.5oz pineapple/cilantro simple syrup
1.5oz grilled pineapple smoked paprika puree
2 pinches of Yakima sea salt
Directions:
To make the grilled pineapple smoked paprika puree, combine one whole grilled pineapple, 8 oz pineapple juice, and 4 teaspoons of smoked paprika. To make the pineapple/cilantro simple syrup, combine 4 cups water, 4 cups turbinado sugar, and one whole chopped pineapple. Boil together, remove from heat, add cilantro, and let cool. For the cocktail, combine ingredients in a shaker tin, shake vigorously, and double strain over crushed ice in a tulip glass. Garnish with pineapple bruleed with a torch and pineapple leaves.
By Greg Miszti & Kevin Mack
