A pinch and a punch

We were barbecuing piña colada-grilled pineapple skewers using white rum, brown sugar, coconut yoghurt and honey, plus a pinch of pink peppercorn seasoning. There was a definite spiciness on the palate to start with, but that quickly moved towards fresh strawberries, stewed plums with cinnamon, and mulberry ice cream studded with cardamom oat crisps. After reduction we got thick American-style pancakes with maple syrup served alongside a chai tea. To taste we found ourselves in the Caribbean – either in Barbados with a cocktail made using falernum, dark rum and lime juice, or in Martinique with a ti' punch. Following 12 years in an ex-bourbon barrel, we transferred this whisky into a first fill shaved, toasted and recharred oloroso-seasoned barrique.