1 Jalapeno, diced
1 Pineapple, diced (save a few rings for garnish!)
2–3 Tablespoons of agave nectar
1/4 Cup of orange liquer
1/4 Cup of mezcal
1 Cup of pineapple juice
Juice of two limes
Small handful of mint
- On a hot grill (we used a grill pan) cook a few pineapple slices on each side for 1-2 minutes. You want the slices to be just charred and not burnt. Reserve these for garnish!
- In a large shaker or cocktail beater (seen in photos) add in pineapple chunks, jalapeno chunks, agave, and mint. Muddle together for a minute until pineapple has been smashed and released juices. Add in orange liqueur, mezcal, pineapple juice and lime juice. Stir will (30-60 seconds).
- Strain cocktail into a glass filled with crushed ice. We strained 3/4 of the cocktail and left the rest unstrained for more pineapple and jalapeno flavors. If you want the drink less spicy, strain the whole cocktail.
- Garnish with charred pineapple slices, jalapeno slices, and mint.