Chef Noel’s Grilled Pineapple & Scotch Bonnet Margarita

Recipe by: Chef Noel Cunningham

Ingredients

Scotch Bonnet Infused simple syrup

1/2 cup granulated sugar

½ cup water

1 scotch bonnet pepper

Cocktail Recipe

Crushed ice

.5  oz Scotch Scotch Bonnet Infused simple syrup

2 oz pineapple juice

2 oz Tequila

1 oz triple sec (optional)

Splash of lime juice

2 1-inch thick slices of grilled pineapple (chilled)

Lime wedge for garnish

Citrus salt or kosher salt (for rimming your glass) 

Instructions

Cut pineapple into 1inch thick rings, discarding the rind and core.

Preheat the grill/frying pan to medium-high and oil it lightly. Grill pineapple for 4-5 minutes on each side, until you get nice grill marks and it begins to soften slightly. Place the grilled pieces in a bowl and allow them to cool completely in the refrigerator.

Scotch Bonnet Infused simple syrup

Add sugar and water to a saucepan to simmer until the liquid starts to form a syrup for roughly 5 minutes then add scotch bonnet pepper and allow to steep and cool.

Building the cocktail

Rim your glass with salt then add crush ice, simple syrup, lime juice, rum, triple sec if used, and pineapple juice. Garnish with grilled pineapple and a lime wedge. 

Sip, Savour & Enjoy!