A cool cocktail for a warm summer day.

For the zero proof version, substitute ½ teaspoon blackstrap molasses stirred into 4 tablespoons water for the rum.

The Tiki Bird is a ‘bridge cocktail:’ it has tropical depth for Caribbean and Central/South American pairings, but its charred pineapple and rum give it enough smokiness to complement Cajun/Creole spice. It’s flexible, but strongest where food is spiced, grilled, or coconut-driven. Great with barbecue pork or beef ribs.

EQUIPMENT: cast iron skillet, cocktail shaker or tall glass with a cover, strainer

Tiki Bird Cocktail

Recipe by Anna Stockel Cuisine: AmericanDifficulty: Easy

Servings

1

servings

Prep time

10

minutes

Cooking time

5

minutes

Ingredients

• 4 tablespoonsss aged rum

• 2 tablespoonsss store-bought, no sugar added Piña Colada smoothie

• 4 tablespoonsss coconut water (unsweetened)

• 1 ½ tablespoonsss freshly squeezed lime juice

• 1 pinch sea salt

• 1 slice pineapple (1/2 for shaker, 1/2 for garnish)

• 1 slice lime (for garnish)

Directions

• In a dry cast iron skillet, sear pineapple and lime slices until caramelized and lightly blackened.
• In a shaker, combine rum, Piña Colada smoothie, coconut water, lime juice, salt, and one charred pineapple slice half.
• Shake vigorously with ice.
• Double strain into a chilled tiki or rocks glass over fresh ice.
• Skewer the second charred pineapple slice half and charred lime slice. Rest across rim of the glass.