Pinapple Mezcal Recipe

Make rosemary simple syrup

Combine 0.5 cup water and 0.5 cup granulated sugar in a small saucepan. Add 2 fresh rosemary sprigs. Bring to a gentle simmer over medium-low heat, stirring until sugar fully dissolves. Simmer for 2 minutes to infuse rosemary, then remove from heat and allow to cool to room temperature (about 20–30 minutes) with rosemary steeping. Strain out rosemary and transfer syrup to a clean container. Refrigerate if not using immediately. Yields roughly 3/4 cup; use 0.5 oz per cocktail.

Optional: Prepare a sugar rim by rubbing the lime wedge around the glass rim and dipping the rim into 1 tsp granulated sugar spread on a small plate. Set glass aside to dry for a minute.

Build and shake

Fill a cocktail shaker with ice (about 1 cup). Add 2 oz mezcal, 1.5 oz fresh pineapple juice, 0.75 oz fresh lime juice, 0.5 oz rosemary simple syrup, 0.25 oz agave syrup (optional, if you prefer sweeter), and 2 dashes orange bitters.

Shake

Cap the shaker and shake vigorously for 12–15 seconds until the shaker is chilled and slightly frosted. The vigorous shake helps emulsify pineapple juice and aerate the cocktail.

Double strain and serve

Strain the cocktail through a fine-mesh strainer into the prepared glass over fresh ice (rocks glass) or into a chilled coupe without ice, depending on preference. Double-straining removes pineapple solids and small ice shards for a clean texture.

Garnish and aroma

Garnish with a fresh rosemary sprig and a pineapple wedge or wheel. For extra aroma, gently slap the rosemary between your palms to release oils before placing it in the drink. Optionally express a small twist of lime or torch the rosemary briefly (carefully) and hover the sprig above the cocktail to add a faint smoky herbal note.

Serve immediately. Encourage the drinker to sniff the rosemary before sipping to appreciate the herbal and smoky interplay with the mezcal and pineapple.