Charred Pineapple Painkiller
15 minutes
5 minutes
Andrés Dangond,
Andrés Dangond,
Ingredients
4 1" inch thick slices of fresh, peeled pineapple
1 cup fresh orange juice
4 ounces sweet coconut cream
1 cup rum (your choice)
as needed ground nutmeg for garnish
as needed grilled pineapple wedges for garnish
Instructions
- Preheat Lynx grill on medium high heat for 10 minutes
- Grill pineapple slices until lightly
- Remove pineapple from the grill and refrigerate until chilled thoroughly
- In a blender, puree the pineapple, orange juice, coconut cream, and rum
- Fill rock glasses with ice and pour over the cocktail
- Garnish with a pinch of ground nutmeg and a wedge of grilled pineapple
