Charred pineapple brings warmth and texture to this rye cooler, while ginger and lime keep the drink sharp. It feels tropical without losing the structure that makes rye so useful in cocktails.
Charred Pineapple Rye Cooler
A late-summer rye cooler with grilled pineapple, lime, ginger, and a peppery finish.
Glass
Highball
Method
Built
Serves
1
Profile
Tropical, spicy, crisp
Ingredients
- 2 oz rye whiskey
- 1 oz charred pineapple juice
- 1/2 oz fresh lime juice
- 1/2 oz ginger syrup
- 2 oz chilled soda water
- Charred pineapple wedge, for garnish
Suggested Brand
A suggested option for the rye base.
Method
- Add rye, pineapple juice, lime juice, and ginger syrup to a highball glass.
- Fill with ice and stir briefly to combine.
- Top with chilled soda water.
- Gently lift with a bar spoon to integrate.
- Garnish with a charred pineapple wedge.
Bar Tools
- Jigger
- Bar spoon
- Citrus press
Whiskey Scene Notes
Choose rye with baking spice, black pepper, and enough proof to stand up to pineapple. Bottled-in-bond rye is a strong choice here.
Prefer a zero-proof pour? Visit our companion site, The Brixyard, for non-alcoholic cocktail inspiration.
