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Grilling the pineapple slices gives this daiquiri recipe a fun, summery feel and a little extra caramelized complexity. After the fruit is charred, just muddle it; shake it with white rum, fresh-squeezed lime juice, and Créole Shrubb (an orange peel– and spice-infused liqueur); strain; and serve up, for a sneakily boozy drink to sip while you’re finishing up some grilled pork tenderloin or fish with fresh melon salsa on the grill.
What to buy: Rhum Clément Créole Shrubb is a liqueur made with orange peel, spices, and rhum agricole, a Martinique-style rum made from sugarcane juice instead of molasses. You can find it in most well-stocked liquor stores or online. It is not to be confused with shrubs, which are fruit-based drinking vinegars.
Game plan: For tips on how to properly double strain a cocktail using a small fine-mesh strainer, click here.
This recipe was featured as part of our Fun and Summery Grilled Fruit Cocktails.
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