Drinks

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Charred Pineapple Painkiller

by 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

Preparation

Prep 15 |  Cook5 |  Serves: 4
  1. 1) Preheat Lynx grill on medium high heat for 10 minutes
  2. 2) Grill pineapple slices until lightly
  3. 3) Remove pineapple from the grill and refrigerate until chilled thoroughly
  4. 4) In a blender, puree the pineapple, orange juice, coconut cream, and rum
  5. 5) Fill rock glasses with ice and pour over the cocktail
  6. 6) Garnish with a pinch of ground nutmeg and a wedge of grilled pineapple