It’s the Weekend When You Make Grilled Cocktails
Welcome back to Sunday Sus maintenance! Last week I tasted a totally nervous coffee in a blender for all of you, so a better way to calm yourself than an all-purpose solution: ALCOHOL. Cocktail week guys!
What, besidesMango Jerry orWill Smith , says more about DST than grilling and cold drinks? We all know your grill is the source of delicious flavor through roasting and heating, but it’s not just for steaks and chops, and this week’s drinks are further proof. Return to the grill with an armful of fruits and vegetables for Grilled Bloody Mary and Pineapple Mai Thais.
For the Bloody Mary on the grill
- 6 large tomatoes, about 4 lbs. Buy the largest, ripe, but not squishy tomatoes without spending money on heirlooms.
- 2 lemons, halved
- 1 glass of vodka. Black pepper infusion is good!
- 1/4 cup olive juice
- 1/4 cup horseradish. Fresh is always best, but cooked is great.
- 2 tablespoons Worcestershire sauce Vegans or allergy sufferers can choose Annie , keeping in mind that Annie contains wheat and soy ingredients. You can also make your own .
- 2 tsp hot sauce
- 2 tsp black pepper
- 2 tsp Old bay
Preheat grill to medium-high, about 425 degrees. Clean and oil the grill grates. Smearing your tomatoes and lemons will add too much oil to the mixture and we are not making the sauce today, we are getting the sauce.
Place the tomatoes and lemons, cut side down, on direct heat until charring, turn over and cook for another 2 minutes. Refrigerate to room temperature in a colander set over a bowl to retain any liquid that may spill out during the chilling process. Once the tomatoes are cool enough, peel them off – they should slide off right away.
Place the tomatoes and accumulated juice in a blender until smooth. If you prefer a smoother flavor, strain with any fine material available — gauze, strainer, fine mesh, or a handy bag of nut milk. Whichever route you take, make sure you have about 4 cups of smoky nightshade tincture.
Pour the lemon juice into a suitable storage container and chill it along with the tomato juice for about an hour.
Add everything back to the blender – liquid first, then solids, then seasonings – mix until smooth and cover with ice. I froze the pickled juice into cubes for extra lightning. If you want a cleaner look and still want a vinegar bite, you can mash the pickles .
For fried pineapple Mai Tai
- 2 pineapples
- Orange juice
- Spiced rum
- Literally any other rum. Since we’re getting Tiki Tanked, let me suggest Parrot Bay 90.
- Grenadine
Note: I use the one-drink principle when preparing them. Anyone who has ever been to a local 1950s Polynesian restaurant can attest that it can pack quite a bit and this sweet treat will sneak up on you quickly.
Peel and slice the pineapple (s) into half-inch wedges. You can use something like a pineapple crust cutter / slicer to do the job for you, but it might piss off the gods.
Preheat grill to medium-high, about 425 degrees. Clean and oil the wire rack and place the pineapple on a direct heat. It is very, very important not to overcook the pineapple – it will lead to a loss of moisture, and moisture is what we need! We just want to caramelize the sugar as much as possible, so once the pineapple is ready to turn, turn it over. When you start to feel a sweetness almost like molasses, you’re done.
Place the pineapple in a colander over the bowl – it will come out with a little juice after cooking. After the fruit has cooled, beat until smooth, strain and chill for at least an hour.
To assemble, measure into a cocktail shaker:
- 1.5 ounces each rum
- 100 grams of pineapple juice
- 2 ounces orange juice
- 1 teaspoon of grenadine
Shake, shake, shake, señora … pour it over ice, stir and enjoy.
But the money doesn’t end there, friends. Try grilling plum martini puree or roasting rhubarb before turning it into a simple syrup . Whatever you do, be sure to take off your shoes, sit back and enjoy all this summer has to offer.