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2 oz Tequila, Tromba
3⁄4 oz Pineapple juice (Blackened on plancha before juicing.)
3⁄4 oz Lime juice
1⁄2 oz Honey syrup (3:1)
1 ds Bitters, Angostura
1⁄8 oz Ruby Port
Instructions

Build in a shaker except port, and shake hard briefly. Strain into a collins glass and fill with crushed ice. Float port on top. Garnish with a lime wheel.

Notes

Peel Pineapple, then cut into 4. Sear well on hot surface until blackened, but don't cook the meat of the pineapple. Juice and strain, keeps for 2-3 days covered in the fridge but is way better day 1.

Cocktail summary
Created by
Kyle Davidson, Blackbird, Chicago, USA
Year
2016
Is the
author's original creation
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