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:
Hunt, Then Gather
David Bancroft’s Venison Country Ham
This Coca-Cola-brined, double-smoked charcuterie board standout makes an impressive holiday centerpiece—and a fine Reuben, too
Hunt, Then Gather
Lowcountry Fish and Grits
Put the catch of the day on the breakfast table with chef Whitney Otawka’s spin on a coastal classic
Hunt, Then Gather
The Sportsman’s Sunday Gravy
A slow-simmering wild pig ragù that’s always worth the wait
Trending Stories:
Food & Drink
Forgotten Southern Recipes
From pear salad and tomato pudding to vinegar pie and bacon crackers, we’re more than ready for these old-school classics to make a comeback
Arts & Culture
Party Like a Vanderbilt
A new exhibition at the Biltmore in Asheville shows Southern hospitality at its finest
Food & Drink