Mother Plucker Recipe

Roast pineapple

Preheat broiler (or grill) to high. Arrange the pineapple chunks on a rimmed baking sheet lined with foil. Broil 6–8 minutes until edges are caramelized and browned, turning once for even color.

Simmer syrup

In a small saucepan combine the sugar and water and bring to a gentle simmer over medium heat, stirring until sugar dissolves. Add the roasted pineapple chunks and the jalapeño (halve or slice it so flavor infuses; remove seeds if you want milder heat). Simmer gently for 10 minutes, smashing pineapple slightly with a spoon to release juices.

Steep and strain

Remove from heat and let the mixture steep for 20–30 minutes to develop flavor. Stir in the optional lime juice. Strain through a fine-mesh sieve or cheesecloth into a jar, pressing on solids to extract syrup. Discard solids. Let cool. Syrup will keep refrigerated in a sealed container for up to 2 weeks.

Combine ingredients

If using egg white, add it to a cocktail shaker first with the lemon juice, orange liqueur, pineapple-chile syrup, bitters, and whiskey for a dry shake (no ice) to emulsify the egg white. Shake vigorously for 10–15 seconds.

Shake with ice

Open the shaker, add ice cubes, then shake vigorously for another 10–15 seconds (until shaker is very cold). If not using egg white, combine all liquid ingredients with ice and shake until chilled, about 10 seconds.

Strain

Double-strain the cocktail into a chilled coupe or rocks glass (over fresh ice if you prefer it on the rocks) using a Hawthorne strainer and a fine-mesh sieve to remove ice shards and any pineapple pulp or egg foam solids.

Garnish and finish

Float a few toasted coconut flakes on the foam or rim the glass with toasted coconut. Garnish with a thin pineapple wedge or wheel. Serve immediately.