Pineapple Mezcalita Recipe
Del Maguey mezcal, lime juice, pineapple juice and simple syrup come together to create this tropical cocktail with a slight smoky finish.
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Ingredients
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Cocktail
Garnish & Rim (optional)
Method
Prepare Glass
Rim the glass (optional)
If you want a salted or spiced rim, run the lime wedge around the outer rim of a rocks or coupe glass. Spread the coarse salt or Tajín on a small plate and press the wet rim into it briefly to coat. Set the glass aside.
Mix Cocktail
Add Del Maguey mezcal (2 oz), fresh lime juice (1 oz), pineapple juice (2 oz) and simple syrup (0.75 oz) into a cocktail shaker.
Fill the shaker with ice (about 6 oz or enough to nearly fill). Secure the lid and shake vigorously for 12–15 seconds until the shaker is well chilled and slightly frosty on the outside.
Double-strain the cocktail into the prepared glass over fresh ice if serving on the rocks, or without ice for a neat presentation. Use a fine mesh strainer in addition to the shaker strainer to remove small ice shards and pulp if desired.
Garnish & Serve
Garnish with a lime wedge and a pineapple wedge or wheel on the rim. Optionally express a lime peel over the drink to release oils for extra aromatics before dropping it in.
Serve immediately. Enjoy the tropical flavors with a slight smoky finish from the mezcal.