INGREDIENTS
- For 1 cocktail:
- 2 tablespoons Oaxacan mezcal
- 1 tablespoon fresh lime juice
- 5 tablespoons Grilled Pineapple-Vanilla Puree (see recipe below)
- 6 to 10 small ice cubes (about ¾ cup)
- For a pitcher (16 cocktails):
- 2 cups Oaxacan Mezcal
- 1 cup fresh lime juice
- 5 cups Pineapple-Vanilla Puree (see recipe below)
- 10 cups ice
INSTRUCTIONS
For one cocktail:
In a cocktail shaker, combine the mezcal, lime juice, Grilled Pineapple-Vanilla Puree and ice. Cover and shake vigorously until frothy and cold; tiny ice crystals will appear in the drink after about 15 seconds of shaking. Strain into a 6-ounce martini glass and serve immediately.
For a pitcher:
In a pitcher, combine the mezcal, lime juice, and Grilled Pineapple-Vanilla Puree. Stir well to combine, then cover and refrigerate until chilled, about 2 hours.
Fill a cocktail shaker ¾ full with ice, and pour in 1 ½ cups of the margarita mixture. Shake, strain into 3 6-ounce martini glasses, and repeat for the remaining margarita
Roasted Pineapple-Vanilla Puree
Makes 5 cups
1 very large ripe pineapple (a generous 2 pounds), peeled and cut crosswise into 1-inch-thick pieces (no need to core)
1 cup sugar
½ teaspoon vanilla extract, preferably Mexican
Adjust the oven rack to the highest level and preheat the broiler. Line a baking sheet with aluminum foil, lay the pineapple slices in a single layer and roast under the hot broiler until the pineapple is softened and dark brown in places—about 6 to 8 minutes. Remove from the oven and cool slightly.
In a blender, combine the still-hot grilled pineapple with the sugar, vanilla extract, and enough water to bring the quantity of the total puree to 5 cups (you will need a generous 2 cups water). Cover and pulse until the pineapple is roughly chopped, then blend on high until smooth and foamy, usually a full minute. Strain into a storage container, cool, cover and refrigerate until you are ready to use, up to 3 days.
