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Fiery Pineapple Cocktail Recipe
How To Make Fiery Pineapple Cocktail
If you thought an Ooni oven was just for pizzas, think again. The stand-out ingredient to this fiery pineapple cocktail is the smoky syrup that’s made with flame-cooked, cast-iron pineapple chunks and crushed pink peppercorns, resulting in a refreshingly and summery drink!
- Total Cook Time 25 mins
- Prep Time 10 mins
- Cook Time 15 mins
- Recipe Servings4
Ingredients of Fiery Pineapple Cocktail
- 1 Large Pineapple
- 200 gram Sugar
- 200 mililitres Water
- 1 tsp Pink Peppercorns, plus extra to garnish
- 70 mililitres Pineapple juice
- 70 mililitres Ilegal Mezcal
- Juice of two limes
How to Make Fiery Pineapple CocktailHideShow Media
Peel and core your pineapple, slice into 1” thick discs, and cut into quarters.
Fire up your Ooni pizza oven. Aim for 500˚C on the baking stone inside. You can check the temperature inside your oven quickly and easily using an Infrared Thermometer.
Place your Grizzler pan/Dual Sided Grizzler Plate (griddle side up) into your oven to preheat.
After 10 mins, remove and add your pineapple wedges. Return the pan to the oven and cook until the sides are beginning to char. Remove the pan and carefully transfer the grilled pineapple onto a plate to cool. If you have wedges leftover, repeat this process until everything is cooked.
In a saucepan, dissolve the sugar into the water over a medium heat. Allow the mixture to boil for 5 mins, once you notice the syrup beginning to thicken, remove the pan from the heat as set aside for 5 mins.
In a large container, add your sugar syrup, pink peppercorns, and cooked pineapple wedges, reserving a small portion to garnish. With a cocktail muddle, grind the pineapple, peppercorns, and syrup together until a pulpy mixture is formed. Cover, and leave to refrigerate overnight for optimal flavour, or for 1-2 hours if you’re short on time.
Once the syrup has stewed, strain the mix into a clear bottle, making sure to squeeze tight to get every bit! You’ll probably have leftovers, so keep refrigerated.
Add your pineapple juice, lime juice, 70ml of your syrup, and 4-5 small ice cubes to a cocktail shaker. Close tight and shake hard until the shaker is freezing cold.
Prepare two crystal glasses with a large ice cube in each. With the cocktail strainer, slowly pour the cocktail into each glass. With a peppermill, crush a light dusting of pink peppercorns over each cocktail.
Slice halfway through two chunks of the leftover seared pineapple and slide it onto the edge of the glass for the final garnish. Serve right away!