There’s nothing wrong with supplying your bbq guests with a cooler full of beers. No one will complain. It is just, well, a bit expected. For a more impressive display, we asked Jones Hollywood bartender Eric Tecosky, known for his showmanship and elaborate cocktails, what to do. His answer: Make a cocktail, on the grill. Tecosky says that coring fruits and vegetables, filling them with booze, and putting them over the flame will give you a smokey and flavorful liquor to use as a base for a killer (and memorable) cocktail.. It might take some practice, but it’s a trick that everyone will remember. “Once you get started, the only limits are imagination and time to experiment — coconuts, bell peppers, mangos and more,” says Tescosky. We suggest however, starting with something that’s easier to core — a pineapple.
Eric Tescosky’s Grilled Pineapple Old-Fashioned (3-4 cocktails per pineapple)
Ingredients (per cocktail):
· 2 oz. Jack Daniel’s Single Barrel Select Whiskey
· 2-3 dashes Angostura bitters
· 1 brown sugar cube (1 tsp)
1. Core a fresh whole pineapple and char inside with whiskey (Tecosky uses Jack Daniel’s Single Barrel Tennessee Whiskey Barrel Proof to char)
2. Grill pineapple slices
3. Add one slice back into pineapple and add cocktail ingredients
4. Grill whole pineapple over medium flame for 5-7 min.
5. While grilling, char outside of pineapple for 15-20 seconds
6. Remove from grill and let rest for 5 min.
7. Fine strain contents into service bottle
8. Pour 2 oz. of liquid into mixing glass over ice
9. Stir until cold and strain over fresh ice
10. Garnish with a grilled pineapple slice
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