Smoked Pineapples in Paradise: A Tiki Revival

By Lisa Elbert | Megan Swann

By

Lisa Elbert
Megan Swann
Aged Jamaican Rum, Aged Rhum Agricole, Overproof Demerara Rum, Charred Pineapple, Orgeat, and Lime Zest
Aged Jamaican Rum, Aged Rhum Agricole, Overproof Demerara Rum, Charred Pineapple, Orgeat, and Lime Zest

From the Upper Peninsula of Northern Michigan, Diane Corcoran of Three Dots and a Dash found her way to the warm shores of the Polynesian Pacific by way of the cocktail. And with her Bikinis After Dark, she’s bringing smoke to the cadre of cocktails in Chicago’s growing tiki scene. “I wanted the cocktail to have a smoky flavor without the use of Scotch or mezcal,” says Corcoran. “I wanted it to be all rum, and the only way to achieve that smokiness was to smoke an added element.”

For Bikinis After Dark, a Mai Tai variation, she transmits smoke through pineapple. The kitchen upstairs from Three Dots—River North's local BBQ joint Bub City—runs the pineapple through a Southern Pride smoker for 20 minutes before charring it on the grill. She muddles the blackened chunks into a mixture of aged rums, liqueurs, and juices to make one infinitely chuggable cocktail—with no need for a smoke after.

Bikinis After Dark
In a large pint glass, muddle 4 charred pineapple chunks. Add 1 ounce lime juice, ½ ounce Demerara syrup, 1 ounce orgeat, 1 ounce Duquesne aged rhum agricole, 1 ounce Appleton V/X rum, and ½ ounce Hamilton 151 overproof Demerara rum. Fill shaker with ice and add liquid ingredients. Shake 10 seconds. Double strain into a large tiki mug filled with crushed ice. Garnish with pineapple leaves

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