A recipe for a Liquid Gold cocktail, a hot mulled beverage made with pineapple juice, spices, rum and brandy. It is garnished with spiced pineapple cubes.
Course
Cocktail
Cuisine
American
Prep Time5minutes
Cook Time30minutes
Total Time35minutes
AuthorRenee
Ingredients
For the Pineapple Garnish:
12or more cubes fresh pineapple3/4-inch
1tablespoongranulated sugar
1/4teaspoonAleppo pepper
1/4teaspoonground cinnamon
1/8teaspoonsalt
For the Mulled Pineapple Juice:
1tablespoonwhole allspice berries
1tablespoonblack peppercorns
1tablespoonwhole cloves
2cinnamon sticks
4cupspineapple juice
6ouncesdark rum
2ouncesbrandy
1vanilla bean podsplit in half lengthwise, seeds scraped out
Instructions
For the Pineapple Garnish:
Adjust oven rack to the middle position and preheat broiler.
Line a baking sheet with foil and arrange pineapple cubes in a single layer.
Combine sugar, Aleppo pepper, ground cinnamon, and salt in a small bowl.
Sprinkle pineapple cubes with sugar mixture and toss to coat evenly.
Rearrange pineapple in a single layer and broil until caramelized, 2 to 4 minutes.
Transfer tray to cooking rack. When cool enough to handle, skewer at least 3 pineapple cubes onto each of 4 short skewers or sturdy toothpicks.
For the Mulled Pineapple Juice:
Place allspice, peppercorns, cloves, and cinnamon stick in a medium saucepan. Stir over medium heat until fragrant, about 2 minutes.
Add pineapple juice, rum, brandy, and vanilla bean and seeds and bring to a simmer over medium heat, stirring occasionally.
Reduce heat to lowest setting and simmer for 15 minutes.
Strain mixture through a fine-mesh sieve into a bowl and discard solids.
To serve, place one pineapple skewer in eahc of 4 heat-proof cups. Ladle juice into cups.