Last week, we shared this recipe for Roasted Pineapple Mezcal from our book Infuse. While this spirit is complex enough for sipping neat, it's also a compelling reason to whip up a cocktail, as in this week's recipe: The Piña Ximénez.
In this potent, tiki-inspired cocktail, our Roasted Pineapple Mezcal is paired with Pedro Ximénez Sherry (also known as "PX" sherry) and aromatic bitters, served over crushed ice and dusted with fresh nutmeg.
PX sherry is unique in that it is made from grapes dried under a hot sun, concentrating the flavor and creating a deep sweetness that tastes of dried fruit and molasses. It very nicely complements the smoky, tropical flavors of the pineapple-infused mezcal, as well as the warm-spicy notes of bitters and nutmeg. It's kind of like roasting pineapple on the beach in the south of Spain...or maybe that's just the mezcal talking.
The Piña Ximénez Makes two cocktails
3 shots Roasted Pineapple Mezcal (find the recipe here)
1 shot Pedro Ximénez Sherry
10 dashes of aromatic bitters
2 pinches of nutmeg (freshly grated)
Add the mezcal, sherry and bitters to a mixing glass filled with ice cubes. Stir for 10 seconds.
Strain into rocks glasses filled with crushed ice and garnish with freshly grated nutmeg.