Ingredients
- 1 pineapple, peeled, cored, and cut into 1" slices
- 1 jalapeño or chilli, sliced
- 1⁄4 cup coriander leaves
- 1 ½ cups mezcal
- 3⁄4 cup fresh lime juice
- 1⁄3 cup agave syrup – taste and add more if needed
Method
Grill the pineapple over high heat on a grill pan or BBQ, flipping once, until charred on both sides, about 4 minutes. Remove from pan and let cool completely.
Place the grilled pineapple, jalapeño, and coriander in a jug and muddle with a wooden spoon, crush fruit and herbs until broken down.
Fill with ice and then add mezcal, lime juice, and syrup. Stir well and pour into glasses filled with ice, to serve.
