Step

• 1

  To make the Lemon Syrup: Peel 4 lemons and place lemon peels in a bowl with 1 cup of sugar. Allow lemon oil from peels to begin to dissolve sugar, roughly 30 minutes.

• 2

  When ready to cook, set temperature to High and preheat, lid closed for 15 minutes. For optimal results, set to 500℉ if available.

  500 ˚F / 260 ˚C

• 3

  Slice peeled lemons in half and place them face down on the grill. Cook until lemons develop a slight char, about 8 minutes. Remove lemons from grill and allow to cool.

  500 ˚F / 260 ˚C

  00:08

• 4

  After lemons have cooled, extract grilled lemon juice. Add lemon juice to the lemon peel and sugar mixture. Stir until remaining sugar completely dissolves. Strain out lemon peels and refrigerate grilled lemon syrup for service.

• 5

  For the Grilled Fruit: Remove outer skin and crown of pineapple. Cut pineapple into horizontal slices. Dust pineapple slices with palm sugar. Place pineapple slices directly on the grill grate and cook for 8 minutes per side. Remove and let cool for 5-10 minutes.

  500 ˚F / 260 ˚C

  00:08

• 6

  Cut peaches in half and remove the pit. Dust lightly with palm sugar. Place peaches directly on the grill grate cut side down and cook until grill marks develop, about 5 minutes depending on ripeness of the peaches.

  500 ˚F / 260 ˚C

  00:05

• 7

  To make the Drink: Add 4 large scoops of ice to a large pitcher. Add rum, brandy, peach liquor, 4 ounces of the lemon syrup, and grilled fruit. Stir to mix thoroughly. Let sit for 15 minutes to dilute.

• 8

  Pour over ice into four glasses and garnish with additional grilled pineapple chunk, caramelized peaches, lemon twist, and fresh mint. Enjoy!