“It’s almost like a toasted Piña Colada,” says Christina Stromberg, head bartender at Citizen Public House & Oyster Bar.

She’s offering an apt description of the Sig Sour, a cocktail served at the Fenway bar combining three distinct ingredients in equal parts: grilled pineapple juice, a coconut-flavored rum, and Jägermeister.

If you last encountered Jäger alongside a Red Bull chaser, Stromberg encourages you to give the German digestif a second chance; she says it’s a crucial part of the drink’s profile.

“A lot of people are put off by Jäger because they’ve had a bad experience with it,” says Stromberg. “But the licorice of the Jäger dissipates [in this drink].”

The cocktail’s sweet component comes from both coconut rum and juice made from grilled pineapples (for home bartenders, Stromberg recommends searing the pineapple in a cast-iron pan before juicing). The flavors they deliver are decidedly tropical, but with a toastier edge courtesy of cooked pineapple.

Jägermeister’s signature licorice flavor may be tamed by the drink’s other elements, but the 56 herbs and spices used to make the famous digestif provide a dark bitterness that roots this Piña Colada riff in winter vacation territory.

Sig Sour
1 ounce Jägermeister
1 ounce Cruzan Coconut Rum
1 ounce grilled pineapple juice*
Pineapple round, for garnish

Add all ingredients to a shaker filled with ice and shake until chilled. Strain into a coupe glass and garnish with pineapple round.

*Grilled Pineapple Juice (yields about 3 cups)
1 pineapple, cored, peeled, and sliced into ¾- to 1-inch rounds.

Add pineapple rounds to a cast-iron pan over high heat. Sear on each side until lightly browned (do not blacken), about one to two minutes. Remove seared rounds and purée in blender or juicer. Strain purée through cheesecloth or fine mesh strainer into a sealed container and refrigerate. Keeps three to four days. Will keep up to two weeks if fortified with ½ ounce of brandy.