The Piña Ximénez


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The Piña Ximénez 

Last week, we shared this recipe for Roasted Pineapple Mezcal from our new book Infuse. While it's great for sipping neat, it's also perfect for using in cocktails, like 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. Pedro Ximénez sherry is a unique type of sherry that is made from grapes dried under a hot sun to concentrate their flavors and create a deep sweetness that tastes of dried fruit and molasses. Here, we use it as both a flavoring ingredient and sweetening agent to compliment the infused mezcal.

The smoky, tropical flavors of the pineapple-infused mezcal are complimented by a touch of rich sweetness from the sherry and warm, spicy notes of aromatic bitters and nutmeg. It's kind of like sitting fireside, 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)
  1. Add Roasted Pineapple Mezcal, sherry and bitters to a mixing glass filled with ice cubes.
  2. Stir for 10 seconds.
  3. Strain into rocks glasses filled with crushed ice and garnish with freshly grated nutmeg.
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