Al Pastor Recipe
Su Casa Mezcal, Partida Blanco, Grilled Pineapple, Empirical Cilantro, Pepper Tincture
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Ingredients
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Cocktail Base
Grilled Pineapple
Empirical Cilantro Tincture
Pepper Tincture & Finish
Ice & Tools
Method
Grilled Pineapple
- 1
Prepare and caramelize
Heat a grill or cast-iron pan over medium-high heat. Lightly sprinkle both sides of the pineapple slices with brown sugar. Grill the pineapple 2–3 minutes per side until caramelized and marked. Remove from heat and let cool to room temperature, then chop one slice into roughly 1/2" pieces and reserve the other slice for garnish or muddling whole.
Empirical Cilantro Tincture
- 2
Make quick tincture
In a small jar, combine cilantro and 2 oz high-proof neutral spirit. Lightly bruise the cilantro with the back of a spoon, seal the jar, and let steep at room temperature for 20–30 minutes to extract bright, herbal aromatics. Strain through a fine mesh strainer or coffee filter into a small container. This yields an aromatic cilantro tincture. Use 0.25–0.5 tsp per cocktail (recipe uses 0.375 tsp).
Pepper Tincture & Finish
- 3
Prepare pepper tincture
Lightly toast the crushed black peppercorns (and dried chile if using) in a dry pan for 20–30 seconds to bloom aromatics. Add toasted pepper to 1 oz vodka or neutral spirit and let steep 10–15 minutes. Strain through a fine mesh strainer. Use 2–3 drops per cocktail as a finishing tincture.
Cocktail Build & Serve
- 4
Muddle grilled pineapple
In a cocktail shaker, place the 1/2" chopped caramelized pineapple and the agave syrup. Gently muddle until the pineapple breaks down and releases juices (about 10–15 seconds).
- 5
Combine spirits and citrus
Add Su Casa Mezcal (1 oz), Partida Blanco (0.75 oz), and fresh lime juice (0.75 oz) to the shaker with muddled pineapple.
- 6
- 7
Shake with ice
Fill the shaker with ice (enough to nearly top it), secure the lid, and shake vigorously for 12–15 seconds until well-chilled and slightly diluted.
- 8
Double strain
Double-strain the cocktail into a chilled rocks glass over one large ice cube (or 2–3 large cubes) using a cocktail strainer and a fine mesh strainer to remove pulp and solids.
- 9
Finish with pepper tincture
Add 2–3 drops of the pepper tincture on the surface of the cocktail, tasting to adjust. The pepper tincture should provide a warm, aromatic finish that complements the mezcal smoke and charred pineapple.
- 10
Garnish
Express an orange or lime twist over the drink to release oils, wipe the rim with the twist if desired, and drop it in or skewer a small piece of the leftover grilled pineapple on a pick to garnish.