Cure For Pain Recipe
Coconut fat – washed Four Roses Bourbon, smoked pineapple syrup, orange bitters
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Ingredients
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Coconut-washed bourbon
Smoked pineapple syrup
Cocktail assembly
Method
Coconut-washed bourbon
- 1
- 2
Separate
After infusion time, freeze the jar upright for at least 4 hours or overnight. The coconut fat will congeal and separate from the bourbon.
- 3
Decant and strain
Carefully open the jar and pour the liquid bourbon off the congealed fat into a clean container through a fine mesh strainer. Then strain through a coffee filter or 2 layers of cheesecloth to remove fine solids. Reserve the coconut-washed bourbon for cocktails (yields roughly 6–7 oz usable bourbon). Discard solids (or save for cooking).
Smoked pineapple syrup
- 4
Cook the pineapple
Combine 2 cups chopped fresh pineapple, 1 cup sugar, and 1 cup water in a small saucepan. Bring to a gentle simmer over medium heat, stirring until sugar dissolves. Simmer 8–10 minutes until pineapple is soft and syrup takes on a bright golden color.
- 5
Smoke
Remove from heat. If you have a smoking gun, place the hot saucepan covered and infuse with apple or cherry wood smoke for 1–2 minutes to impart a mild smoke. If using liquid smoke, stir in 3 drops now. Taste and add an extra drop if desired—smoke should be present but not overpowering.
- 6
Strain and cool
Strain the mixture through a fine mesh sieve, pressing solids to extract syrup. Cool to room temperature. Refrigerate the syrup in a sealed container; it will keep about 1 week. Yield ~1 to 1 1/4 cups.
Cocktail assembly
- 7
Chill: If desired, chill an Old Fashioned glass in the freezer for a few minutes.
- 8
Mix: In a mixing glass filled with plenty of ice, add 2 oz coconut-washed Four Roses Bourbon, 0.75 oz smoked pineapple syrup, and 2 dashes orange bitters.
- 9
Stir: Stir well for 20–30 seconds until well chilled and properly diluted (glass should frost slightly).
- 10
Strain and serve: Strain over a large ice cube in an Old Fashioned glass.
- 11
Garnish: Express an orange peel over the drink to release oils, run the peel around the rim, and drop as garnish.