We're here today with SAMPLE for an inside peek at the recipe and the process used to make another of their delicious and unique cocktails. Today's featured beverage is the Fire Roasted Pineapple Mojito, a tasty and refreshing drink that graces SAMPLE's warm weather menu. It is, hands down, my favorite cocktail at SAMPLE, and I welcome its return with open arms and an eye on my watch in anticipation of happy hour. The simple recipe follows below.
Also keep in mind that SAMPLE's special monthly Sunday Supper is coming up on April 27th. If you haven't yet had the fortune of experiencing one of these fantastic evenings of food, drink and good company, I suggest that you consider attending this month's. The menu--whose theme is “Think Spring”--is about as tempting as it gets. You can check out the details here.
SAMPLE's Fire Roasted Pineapple Mojito
1 1/2 oz Fire Roasted Pineapple Puree · 1/2 oz Mint Simple Syrup · 6 Mint Leaves · 1 Lime Wedge· 2 oz White Rum
For Fire Roasted Pineapple Puree:
Preheat oven to 350. Peel and slice pineapple and lay out on a cookie sheet. Roast the pineapple in the oven for about 10 minutes. Then turn the oven to broil and char the pineapple slices slightly. Transfer pineapple slices to a blender and puree until smooth. Pass the mixture through a fine strainer (chinois).
For the Mint Simple Syrup:
Combine 15 leaves and 5 stems of mint with 1 cup of sugar and 1 cup of water. Cook on low flame until sugar in dissolved. Let cool. Blend and pass through a fine strainer (chinois).
To make the Mojito:
Muddle the Mint Simple Syrup, lime wedge and the mint leaves in a cocktail glass. Then, add the white rum, Fire Roasted Pineapple Puree and ice. Shake until chilled. Serve garnished with a lime wedge.
SAMPLE
242 Allen Street, Buffalo, 14201
716.883.1675
Learn to make SAMPLE's Orgasmic Punch