Sassy Pineapple Recipe

Toast & steep

Lightly toast whole morita chiles in a dry skillet over medium heat for 20–30 seconds per side until fragrant, being careful not to burn. Remove stems and tear open to expose seeds (leave seeds if you want more heat).

Combine water and sugar in a small saucepan and bring to a gentle simmer over medium heat, stirring until sugar dissolves.

Add the toasted morita chiles (or flakes) and optional smoked paprika to the syrup. Simmer gently for 5 minutes, then remove from heat and let steep covered for 20–30 minutes for balanced heat and smoke.

Strain syrup through a fine mesh sieve or cheesecloth into a clean jar, pressing solids to extract flavor. Cool to room temperature before using. Syrup will keep refrigerated for up to 2 weeks.

Place fresh pineapple chunks and 6 oz Sauza Blue Blanco in a clean jar, seal, and refrigerate for at least 4 hours and up to 24 hours to infuse. Strain out pineapple; reserve infused tequila. (If using, substitute up to 0.25 oz of the cocktail tequila with this for extra pineapple aroma.)

Prepare the glass: lightly wet the rim of an Old Fashioned or rocks glass with a lime wedge and dip rim into Tajin or chile-lime seasoning to coat. Add one large ice cube or fill with ice cubes.

Add 2 oz Sauza Blue Blanco, 1.5 oz fresh pineapple juice, 0.75 oz fresh lime juice, 0.25 oz fresh lemon juice, and 0.5 oz morita simple syrup to a cocktail shaker.

If using pineapple-infused tequila, add 0.25 oz of it to the shaker (or float it on top after pouring).

Fill the shaker with ice, cap, and shake vigorously for 10–12 seconds until well-chilled and slightly diluted.

Double-strain into the prepared glass over the large ice cube (or ice).

Garnish with a pineapple wedge and a lime wheel or twist. Optionally dust the pineapple with a pinch of Tajin for extra savory-sour contrast.

Serve immediately.