El Quetzal Recipe

Preheat a grill pan or heavy skillet over high heat until smoking hot.

Place the pineapple chunks on the hot pan in a single layer. Let them char, undisturbed, 2–3 minutes per side until caramelized and blackened in spots. Remove from heat and let cool slightly.

Transfer the charred pineapple to a blender, add the water and lime zest (if using), and blend until smooth, about 30–45 seconds.

Pour the blended pineapple through a fine-mesh sieve into a small saucepan, pressing on solids to extract juice and flavor. Discard solids.

Add the sugar to the pineapple juice in the saucepan. Warm gently over medium-low heat, stirring until the sugar dissolves completely. Do not boil vigorously—simmer just to combine, about 3–5 minutes.

Remove from heat and cool to room temperature. Transfer to a sealed container and refrigerate. Syrup will keep 1–2 weeks.

Prepare glass

Chill a coupe or rocks glass by filling with ice water while you prepare the cocktail.

Discard ice water from the chilled glass. Pour 0.25 oz charred pineapple syrup into the glass and gently swirl to rinse the interior (coat the glass). Discard any excess or leave a thin film as preferred.

Fill a cocktail shaker with ice (about 1 cup). Add 2 oz Malasanta Espadín mezcal, 0.75 oz Aperol, 0.75 oz fresh lime juice, and 0.5 oz charred pineapple syrup.

Shake vigorously for 10–15 seconds until well chilled and slightly diluted.

Double-strain the cocktail into the prepared chilled coupe or rocks glass (use a Hawthorne strainer and a fine mesh for a cleaner texture).

Garnish with a charred pineapple wedge or wheel and a lime wheel on the rim or floated on the drink. Serve immediately.