Condado cocktail

CONDADO

• 1.5 oz. Bacardi Anejo Cuatro
• 3/4 oz. Punt e Mes
• 1 oz. brûléed pineapple juice*
• 1/2 oz. lime juice
• 1/4 oz. IPA syrup**
• 1 dash peaty Scotch (Laphroaig)

Combine all ingredients except Scotch in a shaker with crushed ice and shake until chilled. Open pour into a large brandy snifter. Top with a little more ice and the peaty Scotch. Garnish with pineapple leaves and a piece of brûléed pineapple.

*For brûléed pineapple juice, slice a pineapple into rings, removing the rind and the core. Set rings on a cooling rack or other heatproof surface and pass a torch over them until they begin to blacken. Let cool slightly, flip rings, and repeat. To extract the juice, muddle the rings and then fine-strain the pulp. For the garnish, leave the rind on one of the rings and sprinkle a bit of sugar on before you brûlée it - this gives it a nice caramelized color.

**For IPA syrup, add 1 cup of IPA beer to a saucepan and bring to a simmer. When it foams up, add 3/4 cup Demerara sugar. Continue to simmer, stirring occasionally, until sugar is dissolved and the mixture has reduced to a syrupy consistency.