Wildfire

COCKTAIL

May 22

Bourbon, Smoked Pineapple Gomme, Whiskey-Barrel Bitters

Bartender Robert Ficks of Pammy’s | Cambridge, MA

INGREDIENTS

Smoked Pineapple Gomme:
Yield: 2½ quarts
3 ripe pineapples, cored, skin reserved, and cubed
Granulated sugar

To Assemble and Serve:
Yield: 1 serving
2 ounces Larceny bourbon
2 dashes Fee Brothers whiskey-barrel bitters
Green Chartreuse

METHOD

For the Smoked Pineapple Gomme:
Weigh pineapple and transfer to a saucepan over medium heat. Add equal weight of both sugar and water by weight of the pineapple. Bring mixture to a simmer. Reduce heat and cook 3 hours, or until a caramel-like consistency is achieved. Remove from heat and strain liquid into a shallow, wide tray. Heat and prepare a smoker with desired wood. Smoke syrup 90 minutes. Strain, bottle, and refrigerate.

To Assemble and Serve:
In a mixing glass, add all ingredients and ½ ounce Smoked Pineapple Gomme. Strain into a double old fashioned glass with a reserved pineapple skin-topped ice cube. Place green Chartreuse into an atomizer. Spray through a lit match and singe the top of the pineapple skin.

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