Whisky Cocktail To Complement Your July 4th BBQ: Recipe

SAN FRANCISCO, CA — Backyard bartenders, who wish to dazzle their guests with an exotic cocktail during the holiday weekend, will appreciate this recipe for "The Imu," a Scotch whisky concoction that packs heat and flavor and melds perfectly with Fourth of July barbecues.

Inspired by the scents of holiday grilling and just in time for your star-spangled celebrations, mixologist and Bacardi single malts brand ambassador Andrew Record crafted "The Imu," a special beverage available at the eclectic eatery Front Porch in the Mission in San Francisco.

And if you can't make it to the Bay Area restaurant, we bring you the recipe to make at home, courtesy of Front Porch and Record.

Playing on the traditional pig roasts of Hawaii, the drink incorporates smoked pineapple, toasted coconut, charred chilies and ginger. Enjoy!

--Do note while specific liquor brands may be named, any equivalent alcohol may be substituted.

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THE IMU:

Ingredients:

• 1 ½ oz. Craigellachie 13 Year Old
• ½ oz. Toasted Coconut and Coconut Milk Washed Noilly Prat Extra Dry Vermouth *
• ½ oz 12 hour Hickory Smoked Pineapple Syrup **
• ½ oz Charred Ginger & Thai Chili-Infused Banks 5 Rum ***

Method: Combine all ingredients in a mixing glass with ice, stir and strain into a small rocks glass with a large cube of ice. Garnish with a chunk of grilled pineapple.

* Overnight, combine 1 cup raw coconut milk and 4 ounces toasted coconut pieces with 1 cup Noilly Prat Extra Dry Vermouth. Allow to separate and carefully filter the solids from the liquids by strain several times through a cheesecloth or a durable paper filter until mixture is clarified.

** Roast one whole pineapple and two larger pieces of ginger over hickory wood until the outside is fully charred. Remove the core and exterior of the pineapple and add flesh to a juicer. Peel the ginger and add flesh to juicer. Put aside for later. Place pineapple juice in a cast iron skillet at the coolest part of the grill and allow to smoke for 12 hours. (Alternatively, apply smoke to juice from smoking gun and reduce juice to a syrup on stovetop.)

*** Combine 2 ounces of charred ginger juice and 1-3 Thai chilis (depending on desired spice level) with 12 ounces of Banks 5 rum. Let sit overnight and strain off the liquid from the solids.

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ALSO SEE: Star-Spangled Specials: July 4th Restaurant Deals 2019

LOOKING FOR FOURTH OF JULY PARADES OR FIREWORKS SHOWS?

• July 4th Guide: Orange County

• July 4th Guide: Los Angeles County

• July 4th Guide: San Diego County

• July 4th Guide: SF Bay Area

• July 4th Guide: Riverside County

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