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Smoke Signal Sunset

Smoke Signal Sunset

Where the grill meets the shore — no passport required.

This zero-proof stunner layers the sweet, sun-drenched flavors of a tropical island — mango, pineapple, and hibiscus — with an unexpected whisper of smoked tea and charred pineapple syrup that channels the irresistible aroma of a beachside BBQ. It's bold, fruity, and just a little wild, like the best vacation you've ever had. Every sip feels like ocean breeze in one hand and tongs in the other.

Mocktail 🚫🍸Glass: Tall hurricane glassGarnish: Charred fresh pineapple wedge, a dehydrated hibiscus flower, and a cocktail umbrellaPrep: 7 minutesDifficulty: Medium

Ingredients

  • 3 oz chilled lapsang souchong tea (brewed strong, then cooled — this delivers the smoky BBQ note)
  • 2 oz fresh mango juice
  • 2 oz fresh pineapple juice
  • 1 oz charred pineapple syrup (see instructions)
  • 0.75 oz fresh lime juice
  • 0.5 oz hibiscus grenadine (hibiscus tea reduced with sugar and a splash of pomegranate juice)
  • 2 dashes smoked chili bitters (non-alcoholic, e.g., Hella Bitters or Fee Brothers)
  • Crushed ice
  • Splash of chilled coconut water (to top)

Instructions

  1. MAKE THE CHARRED PINEAPPLE SYRUP (can be done ahead): Slice 3 rings of fresh pineapple and char them directly on a grill pan or open flame until caramelized and lightly blackened. Roughly chop and simmer with 1 cup sugar and 1 cup water for 15 minutes. Strain, cool, and refrigerate.
  2. MAKE THE HIBISCUS GRENADINE: Steep 2 dried hibiscus flowers in 0.5 cup hot water for 5 minutes. Add 0.5 cup sugar and a splash of pomegranate juice, stir until dissolved, and cool.
  3. Brew a strong cup of lapsang souchong tea, let it cool completely (or chill over ice). This smoky tea is the secret BBQ soul of the drink.
  4. In a cocktail shaker filled with ice, combine the lapsang souchong tea, mango juice, pineapple juice, charred pineapple syrup, lime juice, and hibiscus grenadine.
  5. Add 2 dashes of smoked chili bitters for depth and a subtle heat that mimics the char of a grill.
  6. Shake vigorously for 15–20 seconds until well chilled and slightly frothy.
  7. Fill your hurricane glass to the brim with crushed ice.
  8. Double-strain the cocktail over the crushed ice, leaving about an inch at the top.
  9. Top gently with a splash of chilled coconut water for a light, breezy finish.
  10. Garnish with a freshly charred pineapple wedge (grill it last minute for maximum drama and aroma), a dehydrated hibiscus flower nestled in the ice, and a festive cocktail umbrella. Serve immediately.