Smoked Pineapple Mezcalita
An exquisite and complex cocktail balancing the smoky allure of mezcal with the sweet, caramelized notes of roasted pineapple, brightened by fresh lime and a hint of agave. Perfect for a sophisticated palate.
Gourmet Ingredients
Check ingredients off as you assemble them.
- Mezcal (Espadín)60 ml
- Roasted Pineapple Puree45 ml
- Fresh Lime Juice30 ml
- Agave Nectar15 ml
- Smoked Sea Salt1 teaspoon
- Pineapple Wedge/Leaf1 unit
- IceAs needed
Method of Preparation
Follow these step-by-step instructions carefully.
- 1Step 1
Preheat oven to 200°C (400°F). Cut a ripe pineapple into 1-inch thick rounds. Roast on a baking sheet for 25-30 minutes, flipping halfway, until caramelized and slightly softened. Let cool.
- 2Step 2
Once cooled, blend the roasted pineapple chunks in a food processor until a smooth puree is formed. Strain through a fine-mesh sieve to remove any fibrous material, yielding your roasted pineapple puree.
- 3Step 3
Prepare your serving glass (a rocks glass or coupe). Moisten half the rim of the glass with a lime wedge, then gently roll it in the smoked sea salt to create a half-rimmed effect.
- 4Step 4
In a cocktail shaker, combine the mezcal, roasted pineapple puree, fresh lime juice, and agave nectar.
- 5Step 5
Fill the shaker with fresh ice cubes.
- 6Step 6
Securely cap the shaker and shake vigorously for 15-20 seconds until thoroughly chilled.
- 7Step 7
Double strain the cocktail into your prepared, salt-rimmed glass, ensuring no ice shards or pulp enter the drink.
- 8Step 8
Garnish with a small pineapple wedge or a delicate pineapple leaf. Serve immediately.
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Recipe Details
Cost Indicator
Standard ingredient budget. Perfect for weekend family dinners.