Charred Pineapple Ginger Spritz

To make the pineapple syrup, prepare a medium-hot fire in a grill and oil the grill grates.

Place the pineapple slices on the grill in a single layer and grill, turning once, until the pineapple is lightly charred all over, 3 to 5 minutes per side. (Alternatively, sear the pineapple slices on the stove top in a grill pan over medium-high heat until charred, 3 to 5 minutes per side.) Set aside to cool for 2 minutes, then chop the pineapple into 1/2-inch (12-mm) pieces. You should have about 2 heaping cups of pineapple.

In a small saucepan over medium-high heat, combine the charred pineapple, sugar, salt and 1 cup (8 fl. oz./250 ml) water. Cook until the sugar is dissolved, about 3 minutes, then reduce the heat to low and gently simmer for 10 minutes. Turn off the heat and let stand until cooled until room temperature, about 2 hours. Transfer the mixture to an airtight container and refrigerate until ready to use. The syrup can be stored for up a week.

To assemble the drink, in a cocktail shaker, combine 1 oz. (30 ml) of the pineapple syrup, the ginger syrup and lime juice. Fill the shaker with ice and shake vigorously until well chilled. Strain into a large wine glass or spritz glass filled with ice and top with the sparkling water or sparkling wine. Garnish with pineapple leaves and a lime wheel and serve immediately. Makes 1 drink.

Williams Sonoma Test Kitchen