As Bourbon Heritage Month continues, this week’s cocktail is an elevated tiki cocktail from Northern California.
ROOH Palo Alto, the newest outpost of the Indian restaurant helmed by Executive Chef Sujan Sarkar, uses live-fire cooking to inspire the cocktail program, created by resident mixologist Chetan Gangan. “Khub Bhalo” (which translates to “very good” in Bangla) spotlights the juice of grilled pineapple glazed in a signature masala spice blend.
Ingredients:
- 2 oz bourbon
- 1 1/2 oz oz smoked pineapple juice
- 2 slices of mango ginger
- 3/4 oz lime juice
Directions:
Combine all ingredients in a shaker; shake thoroughly and double strain on a block of ice in a metal cup. For smoked pineapple juice: Cut the rind off a whole pineapple and rub with ROOH’s masala (a blend of amchur powder (dried mango), chat masala, dry tandoori masala, and black salt) Glaze the spice-rubbed pineapple with a mixture of pineapple juice and butter. Grill pineapple for 20-30 minutes. Once cooled, cut slices and juice in a juicer; this will produce almost 16 oz of juice.
Let us know if you have a cocktail recipe you love or if there’s a recipe that you want us to break down on social media with the hashtag, #TWLcocktail. Please drink responsibly.
