Elevation Change: A Bright + Tropical Cocktail With Rye Whiskey And Aged Rum
Maybe you think of lazy summer afternoons or beach getaways when you think of pineapples. For me, I am transported back to sea level in my grandfather’s balmy, shaded backyard in Florida, where he grew pineapples from their discarded tops. While we can’t grow pineapples here on the Western Slope of Colorado, we can thankfully find them — often year-round — in local grocery stores.
This bright, tropical cocktail captures the essence of summer and welcomes cozier, fall-ready spice tones with the help of aged rum and rye whiskey. The secret to really elevating this drink? Freshly pressed juice from grilled pineapple. Sure, you can opt for store-bought pineapple juice in a pinch, but taking the time to char and juice fresh pineapple slices adds another layer to this already-complex cocktail.
ELEVATION CHANGE
1 oz rye whiskey (I used Storm King Distillery’s Colorado Straight Rye)
¾ oz aged rum (I used Montanya’s Oro 1-Year Aged Dark Rum)
1 ½ oz grilled pineapple juice
¾ oz sage simple syrup
¾ oz freshly squeezed lemon juice
Sage leaf, for garnish
1. In a mixing tin, combine the rye whiskey, aged rum, grilled pineapple juice, sage simple syrup and lemon juice.
2. Add ice, shake well and strain into a chilled coupe glass.
3. Garnish with a fresh sage leaf.
GRILLED PINEAPPLE JUICE
Take fresh slices from a whole pineapple and grill both sides, just long enough to get a good char. You don’t want to grill the slices too long and dehydrate them. From there, juice the slices, let cool and make the cocktail.
SAGE SIMPLE SYRUP
Combine one cup water and one cup sugar with a handful of fresh sage leaves. Over low heat, stir the mixture and remove from heat once it begins to simmer. Let the sage leaves steep for five minutes, strain them and let the syrup cool. This sage simple syrup will keep fresh in the refrigerator for up to a month.
ELEVATION CHANGE (spirit-free version)
Want to savor the same tropical notes in a spirit-free version? The secret to adding depth is strong-brewed black tea. Steep a bag of black tea in a cup of boiling-hot water, but instead of following the suggested brew time, let the tea steep until the water reaches room temperature and really press the bag for the best extraction. While it’s too tannic and bitter to enjoy on its own, the strong-brewed tea provides a great substitute for the heavier spirits. The steps for making this refreshing, spiritfree drink is the same as the spirited version, and it’s delicious served up in a coupe or on the rocks with a splash of seltzer.
2 oz grilled pineapple juice
1½ oz strong-brewed black tea
¾ oz sage simple syrup
1 oz freshly squeezed lemon juice
Sage leaf, for garnish
Originally published in the Fall 2023 issue of Spoke+Blossom.