Slow Burn Recipe

Combine chopped pineapple, sugar, and water in a small saucepan over medium heat. Stir occasionally and bring to a gentle simmer. Cook 6–8 minutes until pineapple softens and sugar dissolves.

Remove from heat and let cool 5 minutes, then transfer mixture to a blender. Add lime zest and blend until very smooth (20–30 seconds).

Strain the blended pineapple through a fine mesh sieve into a bowl, pressing solids with the back of a spoon to extract as much liquid as possible. Discard solids. Stir in agave syrup if additional sweetness is desired. Chill until cold. Store in refrigerator up to 5 days.

Prepare glass

If desired, smoke or char the pineapple garnish: briefly sear a pineapple slice in a hot pan until caramelized, or pass a torch over it for a light char. Set aside. Fill an Old-Fashioned glass with one large ice cube (or fill a rocks glass with fresh ice).

Build the cocktail

In a cocktail shaker, combine 1.5 oz Herradura Reposado, 0.5 oz Nuestra Soledad mezcal, 0.5 oz Amaro Di Angostura, 0.75 oz pineapple cordial, and 0.75 oz fresh lime juice.

Shake

Add ice to the shaker and shake vigorously for 12–15 seconds until well-chilled and slightly diluted.

Strain

Double-strain the cocktail into the prepared glass over the large ice cube (or into the rocks glass with fresh ice) using a Hawthorne strainer and a fine mesh strainer to remove any tiny pulp.

Garnish & finish

Garnish with the smoked or seared pineapple slice on the rim or perched on the ice. Optionally express a lime peel over the drink to add aromatic oils, then discard or drop the peel in. Serve immediately.