Cocktails are never far from the grill in summer. But now, bartenders are closing the gap, grilling fruit to incorporate rich, caramelized flavors into their drinks.
“It didn't take long to come to the conclusion that we should use the kitchen’s big, beautiful grill surface and caramelize some fruit,” says Marshall Altier, bar manager at New York’s Jbird. “Imagine eating a caramel candy versus a lump of sugar. Multiply that times the flavor of a ripe pineapple or peach and you start to see how caramelized fruits can change the entire flavor profile of a drink.”
For experimenting at home, Altier suggests superripe, juicy and sweet fruits like peaches, nectarines and his current favorite, pineapple, which he’s now using in an off-the menu Grilled Pineapple Crush.
Read more here and enjoy. See you back here in September.