Desert Bloom Recipe

Char the pineapple: slice a fresh pineapple into 1/2" rounds or wedges. Using a gas burner, grill, or a hot skillet, sear each side until caramelized and lightly blackened (about 1–2 minutes per side). Let cool, then puree or muddle enough charred pineapple to yield 1 oz of juice. Strain through a fine mesh if desired to remove fibers.

Make habanero-infused simple syrup: combine 1 cup sugar and 1 cup water in a saucepan, heat to dissolve sugar. Remove from heat and add 1 small sliced habanero (seeds in for more heat, seeds removed for milder). Let steep 20–30 minutes, then taste and remove pepper when desired heat is reached. Chill. (Use 0.5 oz per cocktail.)

Optional rimmer: place smoked sea salt or Tajín on a small plate. Rub a lime wedge around the glass rim and dip lightly.

Combine and shake

Add sotol (2 oz), charred pineapple juice (1 oz), fresh lime juice (0.75 oz), Damiana liqueur (0.5 oz), habanero-infused simple syrup (0.5 oz), and agave nectar if using (0.25 oz) into a cocktail shaker. Fill the shaker with ice (about 1 cup).

Shake vigorously for 12–18 seconds until the shaker is cold and well aerated. This chills, slightly dilutes, and integrates the ingredients.

Strain and serve

Double-strain into a chilled coupe or rocks glass over a large ice cube (if serving on the rocks). If you rimmed the glass, take care not to disturb it while pouring.

Garnish with a charred pineapple wheel or wedge on the rim. Float a very thin habanero slice on top for aroma and visual heat (optional). Add a lime wheel or wedge alongside.

Serve immediately. Recommend advising guests the beverage contains spicy infusion.