It seems strange to “grill” a beverage, but the desire to meld sweetness with a surprising hint of spice inspired us to create the Pineapple Smoke-a-Rita.
Reminiscent of traditional Caribbean flavors, with an edgy twist on the classic margarita, this little rita plays nice with smoke, sweet and spice. It’s the perfect libation for summer celebrations, particularly when paired with grilled shrimp tacos or skewers and fresh guacamole and chips.
If you’d like to turn up the heat, add a little paprika. Or, go all out and mix your cocktail with chili infused vodka.
If you want to get sweet, increase the amount of honey.
• 25 ounces white tequila
• 1 whole pineapple
• 1/2 tablespoon jerk seasoning
• 2 tablespoons honey
• 2 or 3 limes
• coconut oil (enough to coat the pineapple and the grill)
• Remove the top, skin and core of the pineapple (You may also use canned pineapple rings, if preferred.).
• Slice pineapple into evenly sized rings and brush lightly with coconut oil.
• Put the jerk seasoning in a small bowl. Dip one side of each pineapple ring in the jerk seasoning, covering lightly. If you’d like more spice, add the seasoning to both sides.
• Fill the grill with Cowboy All Natural Lump Charcoal. Once the grill is hot, lightly oil grates with coconut oil.
• Place pineapple rings on the grill and cook for 2-3 minutes per side or until grill marks appear.
• Remove pineapple and allow to cool on a plate for a few minutes (set a few of the rings aside to use as a garnish).
• In a blender, add the tequila, honey, pineapple rings and ice. Squeeze limes over top of the mix and blend well, reserve the lime rind for zest.
• You can serve over the rocks, if desired.
• Serve in tall margarita glasses rimmed with salt.
• Garnish with a twisted pineapple ring and fresh lime zest on top.
Please note this drink is to be enjoyed only by individuals over the age of 21.