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:
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.
0 servings