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:
Food & Drink
Grilled Peach Spoon Bread with Buttermilk Whipped Cream
Celebrate peach season with a sweet twist on a soul food classic
Recipes
A Sublime Summer Salad
The darlings of summer all play well together in salad star Emily Nunn’s homage to the South’s bounty
Recipes
Cooking from the Bar Cart: Churned Peach and Amaretto Ice Cream
Nutty liqueur takes a summertime favorite beyond just peachy
Trending Stories:
Food & Drink
A State-by-State Guide to the South’s 35 Best Oysters
Oyster experts from around the South weigh in on their favorite oysters, by state
Food & Drink
How an Award-Winning Pastry Chef Doctors Up Boxed Cornbread
Even Kelly Fields whips up a box of Jiffy every once in a while. Here’s how she makes the store-bought stuff her own
Travel
Five Out-of-the-Way Spring Break Escapes
Remote Southern retreats to help you unwind and unplug