La Pina

Smoky mezcal, fresh pineapple juice, serrano chile, and cilantro—this is one of my favorite cocktails. The mezcal gives it some edge, and the pine­apple makes it easy drinking. 

Ingredients:

  • 1 large ice cube, plus more ice cubes for the cocktail shaker

  • 1 slice serrano chile, seeded

  • 5 or 6 fresh cilantro leaves

  • 2 oz. [60 ml] mezcal

  • 1 oz. [30 ml] fresh pineapple juice

  • 3/4 oz. [22.5 ml] rich simple syrup (see note)

  • 1/2 oz. [15 ml] fresh lime juice

  • 1 pineapple leaf for garnish

Instructions:

Put the large ice cube in an old-fashioned glass. Muddle the serrano chile with the cilantro leaves in a cocktail shaker. Add the mezcal, pineapple juice, simple syrup, lime juice, and ice cubes. Shake vigorously and strain over the large ice cube in the glass. Garnish with the pineapple leaf.

Note: 

To make rich simple syrup, heat 1 part water and 2 parts sugar in a saucepan over medium-high heat, stirring until the sugar is dissolved. Cool before using, then refrigerate in an airtight container for up to 2 months.

Attribution:

Recipe: JOSEF CENTENO

Origin: Epicurious

Photo: Ren Fuller

Mezcal CocktailLuchi Campugan