Mezcal is the cooler older cousin of tequila. He rides a motorcycle. He travels. He always has a story to tell. He’s smoky. While the combination of ingredients for La Pina is complex, it’s quite easy to drink. The mezcal gives it its bold character. The serrano chile, while seeded, adds a jolt of life, but the assuaging pineapple follows right behind to make sure things don’t get too hectic. This cocktail is not spicy, but it is stimulating.
- 1 large ice cube, plus more ice cubes for the cocktail shaker
- 1 slice serrano chile, seeded
- 5 or 6 fresh cilantro leaves
- 2 oz. Mezcal
- 1 oz. fresh pineapple juice
- 3/4 oz. rich simple syrup
- 1/2 oz. fresh lime juice
- 1 pineapple leaf for garnish
- Put the large ice cube in an old-fashioned glass.
- Muddle the serrano chile with the cilantro leaves in a cocktail shaker.
- Add the mezcal, pineapple juice, simple syrup, lime juice, and ice cubes.
- Shake vigorously and strain over the large ice cube in the glass.
- Garnish with the pineapple leaf.