"Shadow of the Pineapple" is the fourth cocktail in the "Smoke Series." I incorporated smoke into this cocktail by smoking a pineapple for several hours then infusing it into a simple syrup. The slightly higher ratio of pineapple simple syrup brought the smoke flavors forward and paired well with the other cocktail ingredients without being overly sweet.
For the drink:
-1 3/4 oz brandy (E&J VSOP Grand Blue)
-1/2 oz Szechuan amaro (Baltamaro Volume 2: Szechuan)
-1 oz fresh grapefruit juice
-3/4 oz smoked pineapple simple syrup
-2 dashes angostura bitters
Make the simple syrup ahead of time. Start your smoker and get it to 225 degrees Fahrenheit. While it is heating up, cut off the top, bottom, and outside of your pineapple and score it with a knife. Smoke for 2-4 hours. You can taste along the way to determine your desired flavor profile. When done, dissolve 200 grams of sugar in 250 grams of water. Set a sous vide to 135 degrees Fahrenheit. Add 400 grams of smoked pineapple to the simple syrup in a ziploc bag, remove the air, and cook for two hours. Strain out the pineapple chunks and squeeze them for extra flavor. Reserve in the fridge.
Add the pineapple simple syrup and cloves to a cocktail shaker. Gently muddle the cloves, then add the remaining ingredients with ice. Shake for 10 seconds and pour through a Hawthrone and fine mesh strainer. Garnish.