We are getting SOOOO close to finally opening our bar, The Golden Girl Rum Club. But I won’t lie, I think I’ve felt that way for about two months now. Construction/renovations pretty much never move as fast as you think they will. But that’s a whole different tangent I could go off on for a while, so I’ll spare you. For now. 🙂
But with our bar so close to opening, I’ve been spending lots of my weekends and evenings sitting in on training meetings where we get to taste all sorts of delicious foods and drinks. (Which is just as fun as it sounds!) One flavor that is fairly prominent on our menu: pineapple!
Recently we had a recipe development night with our new kitchen staff, and I ended up with about half of a pineapple leftover in my refrigerator afterward.
Of course I could have just eaten it throughout the week. But then I got this idea in my head that some kind of pineapple-flavored latte could be really fun. So I decided to play around with making a syrup for that, and here’s what I came up with.
12 ounces pineapple
1-2 teaspoons butter or olive oil
2 cups sugar
2 cups water
First, cut away the top, bottom, and outer skin of the pineapple. As I mentioned before, I already had half a pineapple leftover for this. I then cut it into wedges and cut away the center/core. Then I heated up my grill pan (you could totally use an outdoor grill if you wanted here) and brushed it with a little olive oil. I grilled one side of each of the pineapple wedges until I had some nice charred bits. 🙂
In a large bowl I whisked the sugar into the water until it was completely dissolved. Then I added my grilled pineapple pieces, covered, and let that soak for 24 hours.
Strain with a fine mesh strainer and store in a sealable jar. It’s better if you don’t leave any pineapple pieces in the syrup once you’re ready to store it. I left a few in for the photo you see above, but then I removed them (and ate them!) before storing. I know, total trick! I just thought it was pretty.
There are all sorts of ways to make a latte at home. Maybe you have an espresso maker, or you can use instant powders to make it. There are also lots of different kinds of milk frothers available to give you that cloudy top, or you can whisk hot milk by hand.
I also have added this syrup to club soda and it was AWESOME. It’s sweet but also has a little complexity to it with that slightly charred flavor. This would also be really fun to add to a cocktail, although I haven’t done that yet. Maybe tonight. 🙂 - Didier
Credits // Author and Photography: Didier Li. Photos edited with Spiegeling actions.