I may have helped launch a tequila company (Copal), but it’s no secret that I’m an ever bigger fan of smoky mezcal. If there’s a mezcal cocktail on the menu, that’s what I’m ordering—every time. After many (many, many) mezcal cocktails, I’ve finally landed on my tried-and-true go-to recipe. This is the only Mezcalita you’ll ever need.
Spicy Smoky Pineapple Mezcalita
Prep time: 5 minutes
Servings: 1 cocktail
INGREDIENTS
Mezcalita Cocktail
- 2 oz smoky mezcal (choose one with rich, earthy agave notes like Casamigos, Bruxo, Clase Azul)
- 1 ½ oz fresh pineapple juice (cold-pressed if possible)
- ¾ oz fresh lime juice
- Tajín (or chili-lime salt), for rim
- Ice (one large cube is always best)
Garnish
- 1 dried chili (optional, for garnish and added spice)
- 1 pineapple wedge or dehydrated pineapple slice
DIRECTIONS
- Prepare the glass: Run a lime wedge around the rim of a rocks glass. Dip the rim into Tajín to coat it evenly.
- Shake the cocktail: In a shaker, combine mezcal, pineapple juice, lime juice, agave nectar, and bitters (if using). Fill with ice and shake vigorously for 10–12 seconds until chilled.
- Pour: Strain into the Tajín-rimmed rocks glass over a large ice cube.
- Garnish: with pineapple wedge and/or dried chili pepper.
NOTES
- For an extra smoky depth, flame an orange peel over the glass before serving.
- If you like a little more kick, muddle a thin slice of jalapeño in the shaker before adding the liquids.
- Use fresh pineapple juice, not bottled, for the best balance of sweetness and acidity.
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