Watch the reel I made of this recipe on Instagram. 🙂
Pineapple Mezcalita
Rachael DeVaux
1
serving
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A bright, low-sugar cocktail that balances smoky mezcal with fresh pineapple, citrus, cilantro and a touch of jalapeño heat. This mezcalita comes straight from my cookbook — it’s refreshing, vibrant, and easy to make at home. Use freshly squeezed pineapple juice for the best flavor and adjust the jalapeño to match your preferred spice level. It’s a great option for a summer gathering or for anyone who enjoys a cocktail with herbal and smoky notes.
Ingredients
- Himalayan pink sea salt — for rimming the glass
- 1 lime wedge
- 1/4 cup cilantro leaves, loosely packed
- 3–4 jalapeño slices, seeds removed for milder heat
- 1 cup ice
- 2 oz mezcal
- 1.5–2 oz fresh pineapple juice
- 1/2 oz fresh lemon juice
- 1/2 oz fresh lime juice
Instructions
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Pour a small amount of the pink salt into a shallow dish. Rub the lime wedge around half of the rim of a margarita or rocks glass, then dip the moistened edge into the salt to coat. Set the glass aside.
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In a sturdy glass or cocktail shaker, add the cilantro leaves and jalapeño slices. Gently muddle or press them together just enough to release their oils and aromas — avoid over-muddling, which can make the cilantro bitter.
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Add half of the ice, then pour in the mezcal, fresh pineapple juice, lemon juice and lime juice. Stir or shake well until the mixture is chilled and combined. Taste and adjust the pineapple or citrus if you prefer it sweeter or tarter.
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Fill the prepared glass with the remaining ice. Strain the cocktail over the ice so you keep the solids out of the glass and enjoy a smooth drink.
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Garnish with an extra jalapeño slice, a cilantro sprig or a lime wedge if you like. Serve immediately and enjoy the bright, smoky, and slightly spicy flavors.
Notes & Tips
Use fresh pineapple juice rather than canned or sweetened juice to keep the sugar content low and the flavor clean. If you prefer less heat, remove the jalapeño seeds and use only two slices, or muddle the jalapeño for a shorter time. For more herbal depth, add a few extra cilantro leaves, but avoid muddling the cilantro too aggressively to prevent bitterness.
If mezcal is not available or you prefer a milder smoke level, substitute with a good-quality tequila blanco. For a non-alcoholic version, replace the mezcal with a mix of chilled sparkling water and a splash of smoked tea (such as cold-brewed lapsang souchong) for a hint of smokiness without alcohol.
To make this recipe ahead, prepare the pineapple juice and citrus mixture and keep it chilled. Add ice, mezcal and muddled herbs only when ready to serve for the freshest aroma and texture. Leftover cocktail is best enjoyed the same day; if stored, separate the ice and mix in fresh before serving.
This cocktail pairs well with spicy or grilled foods and makes an inviting choice for summer entertaining. Adjust the pineapple and citrus ratios to create your ideal balance of sweet, tart and smoky flavors.