Still needs a name, and a couple of adjustments I’ll mention but wow. When I get a final recipe will post that too, or if you make it and have a recommendation let me know.
This is:
2 parts cognac
1 part Heirloom Pineapple Amaro
1 part roasted pineapple syrup from this drink
1 part fresh lemon
And because it was too sweet, 1 part Topo Chico.
I shook together the first 3 ingredients and it was mightily delicious but too sweet for my palate today, so I topped it with the fizzy water to dilute.
My thoughts - that roasted pineapple syrup is ridiculous, so sweet but so good, if you have a pineapple, make it. I should have increased the amount of pineapple when browning it and pulled some out for garnish, that would have made more sense both visually and taste-wise. I liked the mouth feel better without the Topo Chico, and not convinced it’s really too sweet for most so definitely try first. Don’t want to reduce the syrup it’s so much of the flavor and texture. I won’t do another round today, this is a one and done, but if doing again would chill the glasses, shake with less ice for more dilution, float the lemon slice in the glass, or maybe a lemon wedge, and most importantly, brown the pineapple for the garnish.
Again again because the recipe made so much syrup. In the weekend I tried this with a split base, cognac and bourbon and that was it. Roasted pineapple garnish (was making a pineapple upside down cake) lemon wheel at the bottom of the drink. 1.25 parts lemon, almost, or think of it as a generous ounce if you are making one double or two single drinks.
Agrio de Piña Asada, and it’s got the amaro, I am still thinking about a name but the recipe is settled.