Drinks
Rum Al Pastor
A cocktail with tropical charm
photo: Margaret Houston
Ingredients
-
2 oz. Plantation 5-year rum
½ oz. demerara syrup (1:1)
½ oz. lime juice
6–7 cilantro leaves, plus more for garnish
6–7 chunks charred pineapple (recipe below)
2 eyedroppers jerk bitters (Edmund’s Oast uses house bitters, but the Bitter End also makes some)
Charred Pineapple
1 pineapple, bark removed and sliced into “steaks”
2 tbsp. coarsely ground cumin
2 tbsp. coarsely ground coriander
Preparation
Muddle everything except rum in cocktail shaker. Add rum; shake very hard for at least 10 seconds. Fine strain over a large ice cube in a rocks glass (this takes some effort with all the chunks and leaves) and garnish with cilantro.
For the Charred Pineapple:
Light grill and get it very hot. Season the pineapple with the spices and let it sit for five minutes. Grill pineapple until char marks appear on each side. Store in plastic for up to one week, refrigerated. Before serving, cut into ½-inch chunks, avoiding the tough center part.
Cocktail recipe from Edmund’s Oast in Charleston, South Carolina
Related Stories:
Drinks
Fruit Tea Punch
Make your own version of the refreshing Nashville original
Drinks
Mezcal Mule
Passionfruit for sweet, chile for heat, and mezcal for the X factor
Food & Drink
Grilled Peach Toast with Pimento Cheese
Chef Todd Richards blends two Southern classics for a sweet and savory treat
Trending Stories:
Arts & Culture
G&G’s Father’s Day Gift Guide
Eighteen ways to celebrate Southern dads
Travel
Meghan Markle’s Southern Rescue Dog
An abandoned Kentucky beagle ends up among royalty. Plus: Hunt Country tours, summertime drinks, and more
ANNOUNCING
G&G’s Whole Hog Podcast
Listen to the brand new podcast from the editors and tastemakers of Garden & Gun