Charred Pineapple Bourbon Sour

Charred Pineapple Bourbon Sour

There are few things I love more than a glass of wine (or two 😏) after a long day of chasing a wild animal around our neighbourhood, cooking for 10 (1 toddler), washing dishes for 20, doing laundry for 30…. you get the picture here. I love wine.

Some days, however, call for something just a little more. Something that wakes up your mouth and shoots your taste buds to attention. A boozy sour is always good for that and this one is no exception. If there an option to choose bourbon instead of rum or whiskey, I always do. It’s smokier and a bit sweeter and I find it’s robust flavour lingers a bit more in cocktails.

Charred Pineapple Bourbon Sour

This has all the elements of a classic sour, a puckering zing from plenty of fresh lime juice and a simple syrup to balance it out. But the addition of pineapple juice gives this another level of sweet and sour flavour plus the refreshing tropical dream-enducing pineapple punch I love. We drank them in the backyard as the warm evening sun set behind the clouds and though the temperature was no where near tropical, we were feeling pretty sunny.

Make the sour mixture in advance and keep in the fridge for up to 3 days. Add crushed ice and bourbon to order and BLAMMO. Cocktail heaven in the comfort of your own home.

Charred Pineapple Bourbon Sour

Charred Pineapple Bourbon Sour
makes 6 lowball cocktails
I like to add a pinch of chili flakes to the sugar mixture to give this cocktail a little zing! Feel free to omit if you prefer things without spice.1 cup water
1 cup raw sugar
pinch red pepper flake, optional
1 (398ml) can sliced pineapple1/2 cup lime juice (about 4-6 limes)
1 1/2 cups bourbon
crushed ice

Preheat oven to 450 and place a grill pan in to preheat with the oven.

Bring the water, sugar and chili flake, if using, to a boil. Reduce heat and stir until sugar is dissolved, 2-3 minutes. Let cool to room temperature.  Once cooled, add in the lime juice and all the juice from the can of pineapple and set aside. Can be made up to 2 days in advance and kept in a sealed container in the fridge.

Pat 6 of the pineapple rings dry with a clean towel. When oven in preheated place them on grill pan until charred, 3-4 minutes. Flip and char the opposite side of the rings. Let cool for 10-15 minutes.

Fill each glass with crushed ice, 1/4 cup bourbon and top with sour mixture. Garnish with charred pineapple and enjoy!

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