While there may be a lot of pineapple cocktail recipes out there, only one is worth making this summer– the Ananas Artois.
While this pineapple cocktail recipe is short, sweet, simple, and easy enough for a complete cocktail novice to make, it should be noted that that flavors and textures are complex and balanced. There’s sweet, spicy, earthy, bubbly, and tingly. Your guests will wonder how you suddenly became qualified to make the kind of cocktails specialty bars normally charge $25 each for. You can thank us later. Enjoy responsibly.
THE ANANAS ARTOIS
- ¾ oz pineapple jalapeño juice (see recipe below, but this also makes a fabulous sorbet base if you make extra)
- A scoop of ice
Mix the ingredients together in a double old fashioned glass. Top with Stella Artois Cidre and stir. Garnish with a skewered pineapple slice dusted with nutmeg.
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To make the Pineapple Jalapeño Juice:
- 2 whole pineapples
- 2 fresh jalapeños
- Olive oil
- Ground nutmeg
- A pinch of sea salt
- Stella Artois Cidre
- ½ cup of raw sugar
Remove the pineapple’s skin, top and bottom. Slice into 1 inch thick discs and cut the jalapeños in half lengthwise. On a baking tray or platter, drizzle ¾ of the pineapple slices and the jalapeños with olive oil and add a dusting of nutmeg. Grill on medium heat for 8 minutes per side until the jalapeños’ skin is well blistered and it has softened significantly. Place the pineapple, jalapeños, a pinch of salt and ½ bottle of Stella Artois Cidre in a food processor and purée. Strain the mixture 2-3 times. While the juice is warm, stir in the raw sugar until dissolved. Garnish with slices of the remaining pineapple.
*Can be made up to 4 days prior to serving and stored in an air tight container. Because saving time on the best pineapple cocktail recipe ever is just sort of a bonus. High five!