Pineapple Express Recipe

Prepare pineapple

Place the pineapple chunks in a heatproof bowl. Set up a simple smoking station: place a small handful of smoking wood chips on a piece of aluminum foil and heat with a kitchen torch until they begin to smolder, or use a smoking gun. Immediately cover the pineapple bowl tightly with plastic wrap or a lid to trap smoke. Let smoke sit for 3–5 minutes (longer for stronger smoke), then remove cover.

Cook syrup

In a small saucepan combine the smoked pineapple chunks, sugar, water and the 2 rosemary sprigs. Bring to a low simmer over medium heat, stirring until sugar dissolves. Simmer gently for 8–10 minutes so pineapple softens and flavors infuse.

Strain and finish

Remove from heat. Let cool slightly, then strain through a fine mesh sieve, pressing solids to extract as much liquid and flavor as possible. Discard solids (or reserve for a cocktail garnish). If you want a clearer syrup, strain again through cheesecloth. Transfer to a jar. Refrigerate until chilled. Makes about 1 to 1 1/4 cups syrup. (Reserve one small rosemary sprig if you want very herbal notes for garnish.)

Chill glass

If preferred, chill a rocks glass or coupe in the freezer for 5–10 minutes.

Combine ingredients

In a cocktail shaker, add light rum (2 oz), aged/dark rum (0.5 oz), smoked pineapple syrup (0.75 oz), fresh lime juice (0.5 oz), fresh lemon juice (0.25 oz), rosemary simple syrup (0.25 oz, optional for extra herbaceousness), and 2 dashes Angostura bitters. Add a generous handful of cubed ice (about 1 cup).

Shake

Shake vigorously for 12–15 seconds until the shaker is well-chilled and slightly frosty.

Strain and serve

Double-strain (use a Hawthorne and fine mesh if available) into the chilled rocks glass over fresh large ice, or serve neat in a coupe if you prefer. If using a rocks glass, add one large ice cube.

Garnish and aroma

Garnish with a lightly torched pineapple wedge (optional) and a fresh rosemary sprig. To amplify the rosemary aroma, clap the rosemary between your palms to release oils and rub the sprig along the glass rim before placing it as garnish. Optionally, for a smoky finish, briefly hold the rosemary over a torch flame (just until aromatic) or use a smoking cloche to capture a puff of smoke over the finished drink.

Serve

Serve immediately. Sip to enjoy the interplay of bright citrus, sweet smoked pineapple, rosemary herbal notes, and rum warmth.