Grilled Pineapple Sidecar

When Creative Loafing asked us to creating a Remy Martin cocktail for Atlanta Burger Week...

When Creative Loafing approached us about creating a Remy Martin cocktail for Atlanta Burger Week, let's just say we got unashamedly excited. We knew we wanted something sophisticated, yet approachable and highly drinkable to pair with all those delicious burgers from some of our favorite Atlanta bars. Here we present the Grilled Pineapple Sidecar, a delicious twist on the classic cognac cocktail, that first entered bartender's rolodexes in the early 1900s in either London or Paris. As is the situation with most classic cocktails, no one knows the EXACT origin, but the sidecar is thought to have been the invention of an American army captain in Paris during World War I and named after the motorcycle sidecar that the captain used. Let's get shakin!

GRILLED PINEAPPLE SIDECAR: 

• 2 oz Remy Martin VSOP Cognac

• 1/2 oz Amaro Angostura

• 1/2 oz Grilled Pineapple Gum Syrup 

• 3/4 oz fresh lemon juice

• 3 dash Angostura bitters 1 egg white

DIRECTIONS: Add all ingredients to a cocktail shaker. Shake with ice until well-chilled. Strain ingredients out and dump the ice. Shake ingredients again without ice, in a circular motion. Pour cocktail into a chilled coupe and garnish with a grilled pineapple slice and pineapple leaf.

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