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Pineapple Skin Bourbon Smash

By Recipe courtesy of Scraps

Ingredients

  • Pineapple Skin Syrup:
  • 2 cups turbinado (raw) sugar
  • 3 cups water
  • 1 lime, juiced, rind reserved, divided
  • Core and skins from one pineapple

  • For each cocktail:
  • 1.5 oz. bourbon
  • Juice of ½ lemon
  • 3 oz. Pineapple Skin Syrup
  • Ice cubes plus crushed ice for serving
  • Pineapple leaves, for garnish


Procedure

For the syrup: Add sugar, water and lime rind to large pot and bring to a boil, stirring to dissolve sugar. Add pineapple skins and cores and bring back to a boil. Reduce heat and simmer for 45 minutes. Strain and let cool completely. Stir in lime juice. Store in refrigerator in an airtight container.

For each cocktail: Add a few ice cubes to a shaker and add bourbon, lemon juice, and Pineapple Skin Syrup and shake vigorously. Pour over crushed ice. Garnish with a pineapple leaf (not edible, but very festive!)

Notes:
What’s left: Spent lime and lemon. Cooked core and skins.

For a nonalcoholic drink, leave out the bourbon and serve syrup with lemon over crushed ice and topped with seltzer water.