Chicago mixologist blends Louisiana roots into every cocktail _lowres

Advocate staff photo by CHARLES CHAMPAGNE -- Grilled Pineapple Mule

Grilled Pineapple Mule

Serves 1. Recipe is by Adam Seger, who says, “This punch is like banana bread or leftover chili — it gets better after spending a couple days in the fridge.”


Sparkling water (I prefer Lime Perrier)

1½ ounces grilled pineapple-infused Boyd & Blair Vodka (see recipe)

2 ounces Rare Tea Cellar Ginger Demerara Syrup

Juice of ½ lime

Slapped mint, for garnish

Grilled pineapple (see recipe), for garnish

1. Fill a highball glass with ice. Fill two-thirds full with sparkling water.

2. Top with Boyd & Blair and demerara syrup. Squeeze in 1/2 lime and garnish with mint and grilled pineapple on a toothpick.

Grilled Pineapple

Recipe is by Adam Seger.

1. Rinse a ripe pineapple. Cut off the bottom so it sits flat on a cutting board. Holding the leaves, cut just off center vertically until only the core is left.

2. Cut the skin-on pineapple into 3/4-inch planks and grill on both sides until bubbly and caramelized.

3. Remove skin from a few pieces and cut into squares for a garnish. Set the pieces in a bowl and cover with equal parts Rare Tea Cellar Ginger Demerara Syrup and Boyd & Blair Vodka.

Grilled Pineapple-Infused Vodka

Recipe is by Adam Seger

1. Cut grilled skin-on pineapple into chunks and place in a bowl.

2. Smash with a ladle, muddler or large serving fork.

3. Cover with 1 bottle Boyd & Blair Vodka and let infuse covered overnight at room temperature.

4. Strain, gently pressing the pineapple. Discard the solids (Their flavor has soaked into the vodka.) Best enjoyed within 3 weeks for freshest flavor. Color will look like brown sugar.