This cocktail uses barbecued fruit as a base to add char-grilled flavour and smokiness to this sweet, tangy mix. More information on this technique can be found in my guide to smoked and barbecued cocktails which includes more recipes and smoking tips.
Of all the fruit I tried on the barbecue, pineapple was the most successful. Its high sugars and sturdy fibres mean it stands up very well to the heat and stress of the barbecue and beautiful, clean sear lines emerge.
The flavours of a classic mojito royale – lime, mint, rum and sparkling wine – form the base of this delicious cocktail. The addition of grilled pineapple lends an aromatic smokiness and a fruity, caramelised sweetness.
Get the full recipe at Great British Chefs, who I also write for regularly.
