Charred Pineapple Syrup is an easy to make, three-ingredient zero waste syrup that adds a lively charred note to cocktails.
Charred Pineapple Syrup – Photo © Cocktails & Bars
The process for making Charred Pineapple Syrup involves cooking fresh pineapple slices on a BBQ or a griller followed by macerating them in a simple syrup overnight. By cooking the pineapple, the sugars are caramelised which intensifies the sweetness and adds a smoky charred note. You can also experiment by using various types of wood chips for a different flavour.
Zero Waste Syrup
Making Charred Pineapple Syrup is a zero waste process and follows the principles of applying sustainability in the bar or the home bar. The pineapple top can be used as a cocktail garnish. Alternatively, you could grow a pineapple from a pineapple top by following these simple steps. The pineapple skins can be used to make tepache, a fermented pineapple drink to be used in cocktails. The left over charred pineapple wedges that were macerated in syrup can be dehydrated, consumed, used in desserts or muddled and used in cocktails such as the smash.
Charred Pineapple Syrup Recipe
Ingredients
- 1 whole pineapple
- 500g white granulated sugar
- 500ml water
Equipment: BBQ or griller, saucepan, swing top glass bottle, fine strainer
Method
- Trim the top and bottom of a pineapple and remove the skin.
- Cut the pineapple into slices about 2cm wide.
- Cook the pineapple slices on the BBQ or griller on high heat for about 3-5 minutes depending on the strength of your BBQ, then turn over and repeat for the other side.
- Cut the charred pineapple slices into wedges and put aside in a large bowl.
- In a saucepan, combine water and sugar and stir over low heat until fully dissolved. Bring to the boil for one minute then remove from the heat.
- Add the syrup to the pineapple wedges and mix thoroughly.
- Cover with cling film and store in the fridge for 24 hours, stirring the mixture every so often.
- The next day, fine strain the syrup into a bottle with a spring lid top, pressing on the pineapple pieces to extract as much juice as possible.
- Store the syrup in the fridge. It will keep for approximately 7 days but is at its best for the first 4-5 days.
Charred Pineapple Syrup in Cocktails
The syrup is well-suited to a range of spirits such as rum, pisco, tequila, mezcal and baijiu. Try it in cocktails such as the Hotel Nacional Special, Pisco Punch, Beijing Blush and Pineapple Mezcal Sour.
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