Fresh pineapple is undeniably delicious. But grilled, it’s over-the-top insanely good. The heat caramelizes the sugars in the fruit adding an almost molasses-like flavor to the tropical fruit. You can simply muddle it into a Mojito or Caipirinha, or use it as a show-stopping Piña Colada garnish, but Jessica Gonzalez and Lynnette Marrero—the two badass bar managers at Brooklyn Peruvian newcomer Llama Inn—have an even better way to harness grilled pineapple’s incredible flavors: They juice it.
“Grilling pineapple gives it a savory quality with a deeper concentration of fruit flavor,” Gonzalez and Marrero explain. It’s the one ingredient they say summer drinking would be incomplete without.
The Llama Del Rey, the restaurant's signature on-draft punch, mixes the grilled pineapple juice with pisco, red wine, chicha morada (a Peruvian purple corn drink), rum, lime and pink peppercorn. It’s also used in the Tia Julia, their seasonal twist on a classic French 75 made with pisco (instead of the usual gin), Cocchi Americano, lime (instead of lemon), muña (a type of evergreen mint), sparkling wine and grilled pineapple juice.