Cocteau Limonade Recipe
Smoked Pineapple, Vanilla, Gentian Flower topped up with Fever Tree Light Tonic
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Smoked Pineapple-Vanilla Cordial
Assembly & Garnish
Method
Smoked Pineapple-Vanilla Cordial
- 1
Lightly smoke the pineapple (recommended)
If using smoking chips and a smoking gun or stovetop smoker: place chopped pineapple in a shallow metal or heatproof dish. Add a small handful of smoking chips to the smoker, cover the dish and apply smoke for 30–60 seconds so the pineapple gets a light smoky aroma (do not over-smoke). If using liquid smoke, skip this step and add 1/8–1/4 tsp liquid smoke to the syrup later.
- 2
Combine pineapple, sugar, water and gentian
In a medium saucepan, combine the smoked (or raw) chopped pineapple, 1 cup sugar, 1 cup water and 1 tablespoon dried gentian root (or 2 tablespoons gentian flower infusion). Split the vanilla bean lengthwise, scrape seeds into the pan and add the pod (or add 1 teaspoon vanilla extract later). Add a small pinch of salt.
- 3
Simmer to extract flavors
Bring the mixture to a gentle simmer over medium-low heat. Reduce heat and simmer gently, uncovered, for 12–15 minutes, stirring occasionally, until the pineapple is soft, sugar is dissolved and flavors are concentrated.
- 4
Steep and cool
Remove the pan from the heat, cover, and let the mixture steep for 20–30 minutes to extract the vanilla and gentian fully. If you are using liquid smoke instead of smoking chips, stir 1/8–1/4 teaspoon into the warm syrup now and taste.
- 5
Strain and press
Strain the mixture through a fine-mesh sieve or cheesecloth into a bowl or jar, pressing the solids firmly to extract as much liquid as possible. Discard solids (or reserve a spoonful of crushed pineapple for garnish).
- 6
Finish the cordial
Stir in 2 tablespoons fresh lemon juice while the cordial is still warm. Taste and adjust: add up to 1 tablespoon more sugar if you prefer sweeter, or a touch more lemon for brightness. Cool to room temperature, then chill in the refrigerator for at least 1 hour. Makes roughly 1 to 1 1/4 cups cordial.
Assembly & Garnish
- 7
Build the Cocteau Limonade (per 1 serving)
Place 3–4 ice cubes in a highball glass. Add 45 ml (3 tablespoons) of the chilled smoked pineapple-vanilla-gentian cordial (adjust 30–60 ml to taste). Top slowly with 150 ml Fever-Tree Light Tonic to preserve carbonation. Gently stir once to combine.
- 8
Garnish and serve
Garnish with a charred pineapple wedge on the rim, a fresh gentian or edible flower and/or a mint sprig. Serve immediately with a straw or stirring spoon.
- 9
Batch / Storage
Store leftover cordial in a sealed container in the refrigerator for up to 7 days. To serve multiple drinks, use roughly 45 ml cordial + 150 ml tonic per serving; the recipe above yields about 3–4 servings depending on final cordial volume.
