Mezcalita Recipe

Make cordial

Combine 1 cup chopped seasonal fruit, 1/2 cup sugar and 1/2 cup water in a small saucepan. Bring to a gentle simmer over medium heat, stirring until sugar dissolves and fruit softens, about 6–8 minutes.

Remove from heat and let steep 10–15 minutes for flavor concentration. Mash fruit with a spoon or muddler to release juices.

Strain through a fine mesh sieve into a clean container, pressing solids to extract as much liquid as possible. Stir in 1 tablespoon fresh citrus juice. Cool completely before using. Yields ~6 oz cordial; use 1/2 oz per cocktail and refrigerate up to 1 week.

Roast pineapple

Preheat a grill, broiler, or cast-iron skillet to high heat. Toss 1 cup fresh pineapple chunks with 1/2 tsp neutral oil or a light brush of butter. Char or roast until deeply browned and caramelized, about 6–8 minutes, turning once.

Let pineapple cool slightly, then place in a blender and puree until smooth. Strain through a fine mesh sieve into a bowl to remove fibers; you should have about 1 oz of juice per cocktail (this recipe uses 1 oz). Chill until ready to use.

Pour 1 teaspoon sal de chapulín onto a small plate. Rub a lime wedge around the outer rim of a chilled rocks or coupe glass, then dip the rim into the salt mixture to coat evenly. Set glass aside.

Prepare garnish by charring a thin pineapple wheel over a flame or on the grill for 20–30 seconds per side, or reserve a fresh pineapple chunk. Keep ready.

Add 2 oz Ojo De Tigre mezcal, 1 oz roasted pineapple juice, 1/2 oz seasonal cordial, 1/2 oz fresh lime juice and (optional) 1/4 oz agave syrup into a cocktail shaker.

Fill the shaker with ice (about 1 cup). Seal and shake vigorously for 12–15 seconds until well chilled and slightly diluted.

Double-strain the cocktail into the prepared rimmed glass over a large ice cube or serve up (no ice) in the chilled coupe, depending on preference.

Garnish with the charred pineapple wheel or pineapple chunk and a lime wedge. Serve immediately.