Ever since mi abuelito gave me a huge bottle of Mezcal earlier this year, I’ve been trying to figure out what to make with it. I actually hadn’t had Mezcal until this year because when we were kids, my parents would always threaten to feed us “el gusano” if we misbehaved, and it grossed me tf out.
Not all Mezcales come with a worm though. So you’re safe.
Unlike Tequila, Mezcal can be produced anywhere and is usually made in small batches. It has a very smoky flavor and can be made with any of the many species of agave and infused with different fruits.
Because pineapples are in season right now, I decided to use grilled pineapple to play up the citrusy smoky flavor of Mezcal.
Am I the only one who likes their drinks to be a little tart? I may or may not have death dropped after a sip.
If you’re like me and like your drinks on the sour side, you’ll like this play on the Latin American Pisco Sour. Enjoy!
Grilled Pineapple Mezcal Sour
Adapted from VinePair
3 ounces of grilled pineapple juice
2 ounces of mezcal
1/2 ounce of gold tequila
1 1/2 ounce of lime juice
1 1/2 teaspoon of blue agave
1 egg white
Pinch of Tajín or chili powder
To prepare the grilled pineapple juice: Preheat an outdoor grill for high heat, and lightly brush pineapple with blue agave. Grill pineapple for 4 to 5 minutes per side, until grill marks appear. Blend pineapple with 1/4 cup of water and strain.
In a cocktail shaker filled with ice, mix in the grilled pineapple juice, mescal, tequila, lime juice, agave and egg white. Shake vigorously for about 15-20 seconds, pour into a glass and sprinkle a pinch of Tajín or chili powder on top.