Matt Tench

Due to the sugar in the pineapple, the brix at 2:1 as described is high and I find dialling back the amount used in drinks necessary. It also precipitates sugar (for the same reason) and requires gentle reheating periodically. It would be worthwhile using a refractometer to remake this at a target brix.

Great recipe for the roasted pineapple syrup. I found the juice yield increased when I just pressed the pineapple chunks through a fine sieve by hand (and then poured through a chinois). I used the left over pulp to make roasted pineapple leather for a garnish for another drink where I also now use the syrup. I also make it as a 2:1 (by weight) syrup with 50% raw cane sugar and 50% white (or the pineapple is smothered).

It seems wrong that this isn't called the Perfect Pal... who wouldn't want one of those...

Getting the right amount of heat is really important, it is way too easy to overpower the drink which is multi dimensional if you get it right.

Also - Tajin rim. You’ll thank me.