• Jarnard Sutton

Behind the Stick with Bobby Magee: How to make the Stranded Sicilian

Stranded Sicilian


Courtesy photo Jarnard Sutton

1.5 oz. roasted pineapple-infused gin .75 oz. Aperol .75 oz. Cocchi Americano Juice of 1/2 a lemon Garnish: pineapple wedge

What’s the origin of the Stranded Sicilian?

The Stranded Sicilian was created through a collaboration between Connor Duncan and Matt Kukral, two of our great cocktail team members at CUCINA urbana. Conner had a strange dream where he was on a deserted island drinking gin from a bored out pineapple, and Matt was becoming increasingly interested in gin cocktails for people who don't like gin cocktails. After creating the roasted pineapple-infused gin, the two experimented with combinations, and out of that cooperation, the Stranded Sicilian was born. How would you describe the taste to someone who hasn’t had this before?

The cocktail is crisp and refreshing, great balance between the bitterness of the Aperol and lemon, and the sweetness of the pineapple gin. What would be the key component in this drink?

The key component of this drink is definitely the Roasted Pineapple Gin. We roast the pineapple in our pizza oven until caramelized, removing just before blackening the fruit. After adding the pineapple to the gin, we let it rest until the desired intensity of the pineapple flavor is achieved, usually between 8-10 days. The gin is then strained and ready to be served. Alone, the infused gin is a wonderful combination of sweet and savory, used in a cocktail, it serves as a fantastic base spirit full of surprises for an unsuspecting guest. What reactions do you get from customers when they try this cocktail for the first time?

Love at first taste! The reaction of our patrons when trying the Stranded Sicilian for the first time is great to witness. Customers who are tentative to try gin are opened up to the world of beautiful flavors that only gin can offer, changing their preconceived notions of gin being too bitter for their palate. Does CUCINA urbana offer other infused alcohol?

Our CUCINA urbana Cocktail Team is always looking for interesting flavor combinations. As a result, we have quite a few infusions scattered throughout our menus. At the moment we are featuring a Persimmon and Cinnamon Gin, dubbed "Per-cinna-gin", Roasted Sage and Lemon Zest Vodka, and my favorite, Roasted Pineapple and Star Anise Sweet Vermouth. Added to our infusion list are our year round offerings of Gala Apple Bourbon, and Fresno Chili Tequila. We also have a few "secret menu" infusion offerings available by request. What are some good dishes to pair this drink with?

One of my favorite pairing is the Stranded Sicilian with our Grilled Octopus. The brightness of the cocktail matches up perfectly with the acidity of our octopus and virtually transports you to a Mediterranean island paradise.