Mezcal Cocktail
6 Porciones
30 Minutos
México en tu mesa (Sagarpa)


For the chile infusion
1 Oaxaca pasilla chile, toasted, slit open, stemmed, and seeded (or substitute with 2 morita chiles or 1 chipotle chile)
½ cup white mezcal
For the cocktail
6 slices ripe, firm pineapple, cored and cut in triangles
¼ cup cilantro leaves, roughly chopped
1 cup white mezcal
¾ cup lime juice
½ cup orange juice
½ cup agave syrup
For the infusion, place the chile and mezcal in a jar with a lid (let rest overnight).
Heat a non-stick frying pan over a high heat. Brown the pineapple on both sides.
Cool and combine with the other ingredients in the glass jar.
Add the chile infusion. Mix and chill in the refrigerator for 30 minutes.
Fill tall glasses with ice and pour the cocktail over it. Serve very cold.