The Smoky Pineapple Mezcalita is a tantalizing fusion of smoky mezcal, fresh pineapple juice, and zesty lime. With a touch of spicy jalapeño and a hint of agave, this cocktail is perfect for those who love a bold, complex flavor profile that balances sweetness, spice, and smokiness.
Ingredients:
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1 cup Fresh Pineapple Juice
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1/2 cup Granulated Sugar
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1 Jalapeño, sliced (seeds included for more heat)
Instructions:
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Prepare the Pineapple Jalapeño Syrup:
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In a small saucepan, combine pineapple juice, sugar, and jalapeño slices.
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Stir over medium heat until the sugar dissolves completely.
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Reduce the heat to low and let the mixture simmer for 5-7 minutes to infuse the heat.
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Remove from heat and let it steep for an additional 15-20 minutes.
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Strain through a fine mesh sieve to remove the jalapeño slices.
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Allow the syrup to cool to room temperature and store in a sealed container in the refrigerator for up to 1 week.
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Prepare the Glass:
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Optional: Rim a rocks glass with Tajín or chili salt by running a lime wedge around the edge and dipping in the seasoning.
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Fill the glass with ice.
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Muddle the Jalapeño:
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In a cocktail shaker, add the jalapeño slices and a splash of lime juice.
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Gently muddle to release the spicy oils.
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Combine Ingredients:
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Add mezcal, pineapple juice, lime juice, and agave nectar to the shaker.
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Add ice and shake vigorously for 15-20 seconds until well-chilled.
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Strain and Serve:
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Double strain the cocktail into the prepared glass over fresh ice to catch any jalapeño seeds or pulp.
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Garnish:
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Garnish with a lime wheel, pineapple leaf, and a sprinkle of Tajín for a burst of color and flavor.
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Serve immediately to keep the drink chilled and the smoky, spicy aromas intact.
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Optional: For an added touch of smokiness, use a smoking gun or torch to lightly char the pineapple leaf before garnishing.
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Appetizers: Spicy mango salsa, grilled corn with chili-lime butter, jalapeño poppers.
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Main Course: Grilled fish tacos, carne asada, pineapple-glazed pork ribs.
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Dessert: Pineapple upside-down cake, dark chocolate chili truffles, coconut flan.
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Non-Alcoholic Version: Replace mezcal with smoky lapsang souchong tea or a smoked soda for a similar profile without the alcohol.
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Extra Smoky Mezcalita: Use a heavily smoked mezcal or add a few drops of liquid smoke to intensify the flavor.
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Sweet and Spicy Mezcalita: Add a splash of passion fruit juice or mango puree for a tropical, fruity twist.
Ingredients
Directions
Ingredients:
-
1 cup Fresh Pineapple Juice
-
1/2 cup Granulated Sugar
-
1 Jalapeño, sliced (seeds included for more heat)
Instructions:
-
Prepare the Pineapple Jalapeño Syrup:
-
In a small saucepan, combine pineapple juice, sugar, and jalapeño slices.
-
Stir over medium heat until the sugar dissolves completely.
-
Reduce the heat to low and let the mixture simmer for 5-7 minutes to infuse the heat.
-
Remove from heat and let it steep for an additional 15-20 minutes.
-
Strain through a fine mesh sieve to remove the jalapeño slices.
-
Allow the syrup to cool to room temperature and store in a sealed container in the refrigerator for up to 1 week.
-
-
Prepare the Glass:
-
Optional: Rim a rocks glass with Tajín or chili salt by running a lime wedge around the edge and dipping in the seasoning.
-
Fill the glass with ice.
-
-
Muddle the Jalapeño:
-
In a cocktail shaker, add the jalapeño slices and a splash of lime juice.
-
Gently muddle to release the spicy oils.
-
-
Combine Ingredients:
-
Add mezcal, pineapple juice, lime juice, and agave nectar to the shaker.
-
Add ice and shake vigorously for 15-20 seconds until well-chilled.
-
-
Strain and Serve:
-
Double strain the cocktail into the prepared glass over fresh ice to catch any jalapeño seeds or pulp.
-
-
Garnish:
-
Garnish with a lime wheel, pineapple leaf, and a sprinkle of Tajín for a burst of color and flavor.
-
-
Serve immediately to keep the drink chilled and the smoky, spicy aromas intact.
-
Optional: For an added touch of smokiness, use a smoking gun or torch to lightly char the pineapple leaf before garnishing.
-
Appetizers: Spicy mango salsa, grilled corn with chili-lime butter, jalapeño poppers.
-
Main Course: Grilled fish tacos, carne asada, pineapple-glazed pork ribs.
-
Dessert: Pineapple upside-down cake, dark chocolate chili truffles, coconut flan.
-
Non-Alcoholic Version: Replace mezcal with smoky lapsang souchong tea or a smoked soda for a similar profile without the alcohol.
-
Extra Smoky Mezcalita: Use a heavily smoked mezcal or add a few drops of liquid smoke to intensify the flavor.
-
Sweet and Spicy Mezcalita: Add a splash of passion fruit juice or mango puree for a tropical, fruity twist.