Tropical Paloma Recipe

Make roasted pineapple syrup (if you don't have it ready)

Slice 1 cup fresh pineapple into chunks. Roast or grill pineapple chunks on a baking sheet under broiler or on a hot grill for 6–8 minutes, turning once, until deeply caramelized and charred at edges. Transfer to a small saucepan, add 1/2 cup water and 1/2 cup granulated sugar (or 1/2 cup light brown sugar for deeper flavor). Simmer gently 5–7 minutes, mashing the pineapple to release juices. Remove from heat, cool slightly, then strain through a fine mesh sieve, pressing solids to extract syrup. Refrigerate until cold. Yields roughly 3/4 to 1 cup syrup.

Chill a highball or Collins glass if desired. If rimming, wet the glass edge with lime and dip into flaky sea salt; set aside.

Fill a cocktail shaker with the measured ice (about 1 cup). Add 2 oz Ilegal Mezcal, 1 oz fresh lime juice, 1 oz passion fruit puree (or juice), 0.75 oz roasted pineapple syrup, and 0.25 oz agave syrup if you prefer a bit more sweetness.

Shake vigorously for 10–15 seconds until the shaker is well chilled and slightly frosted.

Fill the chilled/highball glass with fresh ice (large cubes preferred). Strain the shaken cocktail into the glass.

Top with about 3 oz chilled roasted pineapple soda (or pineapple sparkling water). Gently stir once or twice to integrate the soda without flattening it.

Garnish with a lime wheel or wedge and a charred pineapple chunk on a skewer. Optionally, sprinkle a small pinch of flaky sea salt on top to enhance flavors.