"eso Es Todo" Recipe

Macerate pineapple

Place 2 cups cubed fresh pineapple and 1 cup granulated sugar in a nonreactive bowl or jar. Stir to combine, pressing the pineapple so juice is released. Cover and refrigerate for 8–12 hours (overnight) to macerate and draw out juices.

Strain and combine

After maceration, strain the pineapple-sugar mixture through a fine mesh sieve into a bowl, pressing solids to extract as much syrup as possible. Discard or reserve the spent pineapple for another use.

Finish shrub

Stir 1 cup apple cider vinegar, 1 tsp lime zest and a pinch (¼ tsp) of salt into the pineapple syrup until fully combined. Taste and adjust acidity or sweetness—if too tart, add up to 2 Tbsp more sugar dissolved into a little warm water. Transfer to a jar, seal and refrigerate. Shrub will keep 2–3 weeks chilled. Yields roughly 10 oz; use ¾ oz per cocktail.

Heat a cast-iron skillet, flat top, or a small hearth/grill to high heat until smoking slightly. Lightly brush whole limes with a teaspoon of neutral oil to promote even charring. Place limes cut-side down (if halved) or whole if you prefer a deep char on skin, directly on the hot surface. Roast until skin or exposed flesh is blackened and blistered, about 2–4 minutes per side depending on heat. If using whole limes, roll and press on the hot surface to blister the skin evenly. Remove and let cool until safe to handle.

Once cool, cut a lime in half and squeeze to collect charred lime juice. Measure ½ oz charred lime juice per cocktail. Reserve a charred lime wheel for garnish by slicing ¼" thick and patting off excess oil/smoke.

Chill: If desired, chill a rocks glass or coupe with ice and water while you build the cocktail.

Add to shaker: Fill a cocktail shaker with ice (about 1 cup). Pour in 1.5 oz Del Maguey Vida mezcal, 0.5 oz Cynar, 0.5 oz Campari, 0.75 oz pineapple shrub and 0.5 oz charred lime juice. If your shrub is very tart, optionally add 0.25 oz simple syrup to balance.

Shake: Shake vigorously for 10–15 seconds until the shaker is cold to the touch and well-diluted (about 15–20% dilution is typical).

Strain: Discard ice/water from chilled glass (if used). Double-strain the cocktail into the chilled rocks glass over one large ice cube or into a coupe without ice, depending on service preference.

Garnish and finish: Float or place a charred lime wheel on the rim. Add an optional grilled pineapple leaf or dehydrated pineapple for aroma and presentation. Serve immediately.

Notes: The smokiness of mezcal combined with bitter herbaceous Cynar and Campari is brightened by the sweet-tart pineapple shrub and the savory, smoky charred lime. Adjust shrub quantity to taste to make the drink brighter or sweeter.