Friday night was a little on the quiet side, and I thought I’d play with a new piece of bar equipment: the kitchen char griller. Upon asking chef Pascale ” If I throw this piece of pineapple onto the grill, will it taste like bacon or cajun rib eye?”, she promptly hit it with some steel scourer. After a about four minutes a side, the pineapple wheel had a lovely criss cross pattern on it, smelled of wonderful aromatic fruit and caramel. I rummaged around in the coolroom and found some beautiful young ginger.

Meanwhile back in the bar, I cut a few pieces of pineapple up, chopped quarter of a lime, peeled and slivered the ginger knob. All into the shaker with 45ml of white rum and some brown sugar just to make sure I’d cut the acid of the pineapple. Muddle, shake, serve.

Very happy with this one.