Upside-Down Juice
Ok hear me out… Pineapple upside-down cake… but a cocktail 🤯
In honor of #NationalVodkaDay, I’ve teamed up with my friends at @weberranchvodka to make a cocktail that I swear tastes almost exactly like a caramel-y pineapple upside-down cake. The secret is all in this “Upside Down” juice which was inspired by this @respetoagave syrup that was recently shared with me. Respeto is made from mature agaves that are slow cooked in hornos (ovens) then crushed using a tahona, bringing out that deep/rich caramel notes that you’d only find at a hacienda in Mexico. When mixed with spices, pineapple and smoked sea salt, you have something thats sweet, fruity, savory and surprisingly balanced.
Comment “JUICE” and I’ll send you the exact recipe I used here.
This mix is then simply shaken with one of my favorite vodkas recently in Weber Ranch (also made from 100% agave) which produces a delicious, rich cocktail with a natural foam from the agave and pineapple. Give this one a shot, you’ll love it.
Cheers and happy national vodka day, y’all!
ingredients:
¾ Cup Pineapple Juice
¾ Cup Respeto Agave Syrup
½ Cup Water
1 Tbsp Kosher Salt
1 Dried Ancho Chile
1 Cinnamon Stick
instructions:
In a dry sauce pan, toast ancho chili + cinnamon stick over medium heat for 20 seconds or until aromatic. Add pineapple juice, agave syrup, salt and water and simmer until salt is dissolved. Let the juice cool then strain and pour into a bottle and store in the fridge until service.
Save or Pin this Recipe card
Disclosure:
Certain links above can be affiliated, meaning at no additional cost to you, I could potentially earn commission for each purchase.
If a post is sponsored, this means I was compensated to research, develop and photograph a custom recipe on my own. Thanks y'all!
What if we made an apple pie with vanilla ice cream into a drink?
#ad21+ Today with my friends at @traegergrills, we’re going to find out what happens when you take a classic southern dessert and turn it into a tasty fall cocktail. It all starts with the smoked apple pie syrup. For this recipe, I used the Traeger Woodridge Elite since it has a built-in infrared side burner so I could make the syrup while smoking some juicy honeycrisp apples dusted with cinnamon sugar.
Of course we’re using apple wood pellets at 375 for about 45 minutes just to give them that kiss of smoke and concentrate their flavors a bit before adding it to our baking spices, brown sugar to make our syrup.
The topping is a non-negotiable, a salted maple, vanilla cold foam to really drive home that vanilla ice cream on top of an apple pie. That smokiness from the apple gives this recipe a one-of-a-kind, but familiar flavor profile and you’ll want to make over and over again. Just make sure to make enough of that syrup.
Cheers y’all!
#TraegerGrills #TraegerPartner