Northern Hemisphere

12 ingredients
10 steps

Ingredients

  • Seven 1/2-inch-thick pineapple wheels2 unpeeled and 5 peeled
  • About 1/4 cup pineapple juice
  • 6 ounces Japanese whisky
  • 6 ounces Islay Scotch
  • 6 ounces dark rum, preferably Gosling's Black Seal
  • 4 ounces orange Curacao
  • 4 ounces fresh orange juice
  • 4 ounces fresh lemon juice
  • 4 ounces grenadine, preferably homemade
  • Ice
  • 8 small hollowed pineapples, for serving (optional)
  • 8 cocktail umbrellas, for garnish

Directions

  1. 1
    Preheat a grill pan over high heat.
  2. 2
    Grill all of the pineapple wheels until they are charred, about 5 minutes per side.
  3. 3
    Cut each unpeeled pineapple wheel into 4 wedges and reserve them for garnish.
  4. 4
    Cut the peeled pineapple wheels into small pieces.
  5. 5
    In a blender, puree the peeled pieces, adding up to 1/4 cup pineapple juice to help blend.
  6. 6
    Strain the puree into a measuring cup, transfer 8 ounces of the grilled pineapple juice to a pitcher (reserve the rest for another use), then stir in the whisky, Scotch, rum, Curacao, orange juice, lemon juice and grenadine.
  7. 7
    Pour half of the mixture into the blender, add 2 cups of ice and blend until slushy.
  8. 8
    Pour into 8 chilled tiki mugs or hollowed pineapples.
  9. 9
    Garnish each drink with a grilled pineapple wedge and a cocktail umbrella.
  10. 10
    Repeat for the remaining servings.

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