Smoked Pineapple Vodka Sour

How to Make Smoked Pineapple Vodka Sour

1. 1

   Step 1: Grill and smoke the pineapple

   Preheat a grill or smoker to medium-high (about 400°F / 200°C). Thread pineapple chunks on skewers or place on a grill tray, then grill 6–8 minutes per side until deeply caramelized with char marks and a light smoky aroma. Remove and let cool slightly; reserve two large grilled wedges for garnish.

   For this step

   • 4 cupsFresh pineapple, cored and cut into 1-inch chunks
   
2. 2

   Step 2: Make pineapple puree

   In a blender, pulse the grilled pineapple chunks until smooth, scraping down the sides as needed. If your puree is very thick, add 1–2 tablespoons water to loosen; strain through a fine-mesh sieve for a silkier texture if desired. Chill the puree briefly while you prepare the rest of the cocktail.
   
3. 3

   Step 3: Combine and dry-shake for foam

   Add vodka, 4 fl oz (120 ml) of the pineapple puree, lemon juice, simple syrup and egg whites to a cocktail shaker (no ice) and dry-shake hard for 15–20 seconds to build a dense foam. Add plenty of ice, then shake vigorously for another 15 seconds until well-chilled and the shaker frosts on the outside.

   For this step

   • 8 fl ozVodka
   • 3 fl ozSimple syrup (1:1 sugar to water)
   • 3 fl ozFresh lemon juice
   • 2 large egg whitesLarge egg whites
   • 4 cupsIce (for shaking and serving)
   
4. 4

   Step 4: Strain, garnish and finish

   Double-strain the cocktail into chilled coupe glasses or rocks glasses over fresh ice. Garnish each drink with a grilled pineapple wedge, 1–2 dashes of Angostura bitters on the foam, and a light sprinkle of smoked sea salt on the rim or top to accent the smoky note.

   For this step

   • 8 dashesAngostura bitters (for garnish)
   • 1/2 teaspoonSmoked sea salt or flaky smoked salt (for rim and finish)
   
5. 5

   Step 5: Serve and enjoy

   Serve immediately while the foam is fresh and aromatic. Leftover pineapple puree keeps refrigerated up to 48 hours; avoid storing shaken cocktails—best made to order for peak texture and flavor.
   

1. Preheat a grill or smoker to medium-high (about 400°F / 200°C). Thread pineapple chunks on skewers or place on a grill tray, then grill 6–8 minutes per side until deeply caramelized with char marks and a light smoky aroma. Remove and let cool slightly; reserve two large grilled wedges for garnish.
2. In a blender, pulse the grilled pineapple chunks until smooth, scraping down the sides as needed. If your puree is very thick, add 1–2 tablespoons water to loosen; strain through a fine-mesh sieve for a silkier texture if desired. Chill the puree briefly while you prepare the rest of the cocktail.
3. Add vodka, 4 fl oz (120 ml) of the pineapple puree, lemon juice, simple syrup and egg whites to a cocktail shaker (no ice) and dry-shake hard for 15–20 seconds to build a dense foam. Add plenty of ice, then shake vigorously for another 15 seconds until well-chilled and the shaker frosts on the outside.
4. Double-strain the cocktail into chilled coupe glasses or rocks glasses over fresh ice. Garnish each drink with a grilled pineapple wedge, 1–2 dashes of Angostura bitters on the foam, and a light sprinkle of smoked sea salt on the rim or top to accent the smoky note.
5. Serve immediately while the foam is fresh and aromatic. Leftover pineapple puree keeps refrigerated up to 48 hours; avoid storing shaken cocktails—best made to order for peak texture and flavor.