Roasted Pineapple Mezcal


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Roasted Pineapple Mezcal

Our new book Infuse: Oil, Spirit, Water is all about infusions, and this week we are excited to share a sneak peek at one of our favorite recipes in the book: Roasted Pineapple Mezcal.

A bold spirit like mezcal makes for a potent but delicious infusion. If you're not yet familiar with mezcal, think of it as tequila's more exciting cousin. Like tequila, it is distilled from the agave plant, but a unique underground roasting process gives mezcal a strikingly smoky taste. In this recipe, we pair that smoky flavor profile with richly caramelized, tropical flavors of roasted pineapple. The result: the perfect spirit to add a flavorful twist to the classic margarita or simply sip on its own – chased with a cold Mexican beer. 

Roasted Pineapple Mezcal
makes 12 oz

  • 12 one-inch cubes of fresh pineapple, peel removed
  • 12 oz of mezcal
  1. Preheat the oven to 375 degrees. Place the pineapple on an unlined nonstick baking sheet and roast for one hour (or until slightly browned). Let cool.
  2. Combine the pineapple and mezcal in a 16 oz Mason jar, seal, and shake for 30 seconds.
  3. Let sit at room temperature for 48 hours.
  4. Strain through cheesecloth, squeezing out any excess liquid.
  5. Use in cocktails or simply served over ice. The infusion will keep in the refrigerator for up to three months. 

 

 

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