Cold Pineapple Pizza Cocktail

This experimental clarified cocktail bridges the worlds of savory and sweet. Henry's Poblenou was able to turn our pineapple-pizza hot sauce into a cocktail (inspired by Double Chicken Please).

Yield: 16 liters

Prep Time: 1 day (includes clarification)

Skill Level: Advanced

Ingredients

• 8L Burnt Toast Tequila (see below)
• 2L Tomato Water (see below)
• 3L Tomato Syrup (see below)
• 3L Fresh Lime Juice
• Parmesan Milk (for clarification)

Tomato Syrup

• 2L Honey
• 1L Water
• 2kg Canned Pineapple
• 6-7 Ripe Tomatoes
• A glug of Prismatic

Instructions: Blister tomatoes in olive oil. Add pineapple, honey, and water. Simmer for 15 minutes. Add Prismatic. Blend at high speed and strain.

Tomato Water

• 8 Ripe Tomatoes
• 1 Cucumber
• 1 tsp Salt

Instructions: Blend all ingredients and strain through cheesecloth or fine mesh.

Burnt Toast Tequila

• 8L Blanco Tequila
• 16 Slices Burnt Toast

Instructions: Sous vide at 57ºC for 3 hours. Strain and chill.

Parmesan Milk

• 1L Whole Milk
• 1 Wedge Parmesan (grated)
• 1 Bunch Fresh Basil

Instructions: Heat milk to a bare simmer. Stir in parmesan and basil. Let cool to room temperature.

Assembly

1. Combine Burnt Toast Tequila, Tomato Water, Tomato Syrup, and Lime Juice in a large container.
2. Add the cocktail mixture slowly into the Parmesan Milk while stirring. Do not reverse the order.
3. Refrigerate overnight to allow clarification to occur.
4. Strain through cheesecloth or a coffee filter until crystal clear.
5. Serve over ice. Garnish optional—but a pineapple frond or basil sprig is great.