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.
Pineapple also shares flavour compounds with traditional sparkling wine, which is made using the slower, more complex méthode champenoise. Both cava and champagne must be made with this method, so they are the best choice for this drink.
If you don’t have ready access to outdoor space or a barbecue, you can still make this recipe using a cast iron griddle pan. Heat the pan over low heat for 10-15 minutes until evenly hot and brush with a little oil before adding the sliced fruit.
There may be some charred flecks from the citrus in the drink, even after straining - this will serve to emphasise the barbecued element! To further enhance the smokiness, consider using a smoked cocktail glass as well.
This cocktail is very tangy and concentrated, like a true margarita. To lighten it a little, add a splash of natural tonic water before garnishing.
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