Brûléed Pineapple

July, June, May, August

Courtesy of Launderette


Brûléed Pineapple


For 1 Serving(s)

Sage Peppercorn Syrup

  • 4 cups water
  • 4 cups sugar
  • 1 1/2 tablespoons pink peppercorns
  • 3/4 tablespoons black peppercorns
  • 2 sprigs sage
  • zest of 1 lemon


  • 2 ounce(s) juice from grilled pineapple
  • 3/4 ounce(s) sage peppercorn syrup
  • 1/2 ounce(s) lemon juice
  • 1 ounce(s) ginger beer
  • Mint sprigs, for garnish

Brûléed Pineapple Directions

  1. To make the grilled pineapple juice, cut a whole pineapple lengthwise into eight pieces and grill until a medium char line develops. Remove the skin, juice the fruit and strain the solids.
  2. To make the sage peppercorn syrup, bring all the ingredients to a slow boil and stir until the sugar is dissolved.
  3. Remove from heat and allow to cool and fine strain into a container.
  4. To assemble one drink, place the syrup, pineapple and lemon juices and ice into a cocktail shaker, shake then pour into a double-rocks glass (about a 6- to 8-ounce glass).
  5. Fill with ice, top with ginger beer, lightly stir and garnish with mint sprig. Keep any unused juice and syrup in the fridge for the next round.