Hot Pineapple Mezcalita Recipe

Char or grill pineapple

Cut a fresh pineapple slice (about 1/2" thick). Place on a hot grill or cast-iron pan over high heat. Cook until deeply browned and lightly charred, about 2–3 minutes per side. Allow to cool slightly, then puree in a blender until smooth. Strain if you prefer a smoother texture. Measure 1 oz for the cocktail.

Prepare smoky jalapeño element

For a tincture: thinly slice 1/2 jalapeño (seeds removed for less heat) and briefly infuse in 1/4 tsp high-proof spirit or use mezcal; let sit 5–10 minutes and strain. Alternatively, roast or char 2 jalapeño slices in a dry pan until blistered and muddle lightly when building the drink. Use approximately 1/4 tsp tincture or the indicated roasted slices.

Mix rim salt

On a small plate combine tajín and coarse salt. Rub the lime wedge around the glass rim, then dip the rim into the tajín-salt mixture to coat evenly. Set glass aside.

Fill a cocktail shaker with ice (about 3/4 full). Add 2 oz reposado mezcal, 2 oz fresh pineapple juice, 0.75 oz fresh lime juice, 0.5 oz agave syrup, 1 oz charred pineapple puree, 0.5 oz orange liqueur and 2 dashes bitters.

Add 0.25 tsp smoked jalapeño tincture or the muddled roasted jalapeño slices. If using muddled slices, add them to the shaker before other ingredients and gently muddle to release aroma, then add ice and remaining ingredients.

Seal the shaker and shake vigorously for 12–15 seconds, until well-chilled and slightly frothy from the pineapple puree.

Place a large ice cube or fill the prepared glass with fresh ice. Double-strain the contents of the shaker into the glass (use a fine mesh strainer if you used puree or muddled jalapeño).

Garnish with a lightly roasted jalapeño slice and a pineapple wedge or wheel on the rim. If desired, finish with a quick rinse/spray of mezcal or a small puff of wood smoke over the glass for added smokiness (optional).

Serve immediately with a short straw and advise guests to stir lightly before sipping to redistribute any settled puree.