"We love using grilled fruit when mixing cocktails because the subtle char adds a background complexity that pairs great with any backyard cookout," says Haleigh Brown.
She and her husband and partner Cody own Home Bar Network. They are all about bringing the culture and craft of professional bartending to the world in a fun and approachable way. They have a combined 20+ years of experience in the beverage industry and get so much joy from teaching people the art of imbibing. "We’ve traveled the world tasting some of the best cocktails at their origins. Hospitality is in our blood," they say.
For this issue, we asked Haleigh and Cody to dream up two cocktails for us to sip while grilling that steak for dad.
GRILLED PINEAPPLE SIDECAR
2 ounces Remy Martin VSOP cognac
1/2 ounces Amaro Angostura
1/2 ounces grilled pineapple gum syrup**
3/4 ounces fresh lemon juice
3 dashes Angostura bitters
1 egg white
Add all ingredients to a cocktail shaker. Shake with ice until well-chilled. Strain the cocktail out and dump the ice. Shake the cocktail again without ice, in a circular motion to whip the egg white. Pour into a chilled coupe and garnish with a grilled pineapple slice.
**Recipe for grilled pineapple gum syrup is at HomeBarNetwork.com.
GRILLED ORANGE PEEL OLD FASHIONED
2 ounces 100 proof bourbon or rye whiskey
1/2 ounce Rich turbinado syrup**
4 dashes Angostura bitters
Garnish: grilled orange peel
In a mixing glass, lightly muddle grilled orange peel, syrup and bitters. Add whiskey and ice and stir slowly until well-chilled. Strain mixture over a large ice cube in a rocks glass and garnish with a fresh grilled orange peel.
**Rich Turbinado Syrup: Add 1 cup turbinado sugar and 1/2 cup filtered water to a pot over low heat and stir until sugar dissolves. Store in an air-tight container. Will last 3-4 weeks refrigerated.