The wintery flavors of mulling spices pair surprisingly well with the tart sweetness of pineapple in this unexpected cocktail.
By Brittany Everett
- 12 or more (3/4-inch) cubes fresh pineapple
- 1 tablespoon granulated sugar
- ¼ teaspoon Aleppo pepper
- ¼ teaspoon ground cinnamon
- ⅛ teaspoon salt
- 1 tablespoon whole allspice berries
- 1 tablespoon black peppercorns
- 1 tablespoon whole cloves
- 2 cinnamon sticks
- 4 cups pineapple juice
- 6 ounces dark rum
- 2 ounces brandy
- 1 vanilla bean pod, split in half lengthwise, seeds scraped out
- For the Pineapple Garnish: Adjust an oven rack to the middle position and preheat broiler. Line a baking sheet with foil and arrange pineapple cubes in a single layer. Combine sugar, Aleppo pepper, ground cinnamon, and salt in a small bowl. Sprinkle pineapple cubes with sugar mixture and toss to coat evenly. Rearrange pineapple in a single layer and broil until caramelized, 2 to 4 minutes. Transfer tray to cooling rack. When cool enough to handle, skewer at least 3 pineapple cubes onto each of 4 short skewers or sturdy toothpicks.
- For the Mulled Pineapple Juice: Place allspice, peppercorns, cloves, and cinnamon sticks in a medium saucepan. Stir over medium heat until fragrant, about 2 minutes. Add pineapple juice, rum, brandy, and vanilla bean and seeds and bring to a simmer over medium heat, stirring occasionally. Reduce heat to lowest setting and simmer for 15 minutes.
- Strain mixture through a fine-mesh sieve into a bowl and discard solids. To serve, place one pineapple skewer in each of 4 heat-proof cups. Ladle juice into cups.