Miracle On Ice Recipe

Preheat a grill, grill pan, or cast-iron skillet over medium-high heat until smoking hot.

Brush the pineapple slices lightly with a little of the simple syrup (or a neutral oil) to help caramelize, then grill 2–3 minutes per side until deeply charred in spots and fragrant. Remove and let cool slightly.

Roughly chop the grilled pineapple and place in a blender with the remaining simple syrup and the lime juice. Blend until smooth, about 30–45 seconds.

Strain the blended mixture through a fine mesh sieve into a jar, pressing on solids to extract as much liquid as possible. Discard solids.

Stir in the light pinch of salt. Chill the cordial in the refrigerator. Yields ~6–8 oz (use 0.75 oz per cocktail).

Prepare glass

Place a large ice cube into a chilled rocks glass. If desired, briefly chill the glass in the freezer beforehand.

Add the Wheatley Vodka, grilled pineapple cordial (0.75 oz), Velvet Falernum (0.5 oz), cream sherry (0.5 oz), and fresh lime juice (0.5 oz) to a cocktail shaker.

Fill the shaker with fine ice (about 4–6 oz). Shake vigorously for 12–15 seconds until the outside of the shaker is well chilled and slightly frosted. The shaking both chills and slightly dilutes the mix for balance.

Double-strain the contents of the shaker over the large ice cube in the rocks glass to remove small ice chips and any solids.

Top gently with 2 oz chilled soda water to add effervescence. Give one very gentle stir (1–2 turns) to incorporate without flattening the soda.

Garnish with a grilled pineapple slice (or charred wedge) perched on the rim and a lime wheel or twist. For extra aroma, express a lime peel over the drink before dropping it in.

Serve immediately and enjoy.