Drinks

Pineapple Mezcal Cocktail

For a 1-liter barrel

Set the punch bowl aside and serve up your very own cask-aged cocktail

By Wayne Curtis

December 2017/January 2018

Photo: JOHNNY AUTRY

Ingredients

    • 1 fresh pineapple

    • 20 oz. joven (unaged) mezcal

    • 10 oz. Carpano Bianco vermouth

    • 1 oz. mole bitters

Preparation

  1. Peel pineapple with a chef’s knife; cut into four disks. Place fruit in sealable container and cover with mezcal; allow to infuse at room temperature overnight. Pour infused liquid  through a fine strainer or cheesecloth. (Discard solids or, if you have a food dehydrator, slice pineapple into thin rounds and dry to use as a garnish.)  Mix the pineapple mezcal with vermouth and bitters. Add mixture to the barrel and let sit for 2 to 3 weeks. Then pour 2½-ounce portions into a cocktail shaker, add ice, stir until chilled, and strain into a coupe.

Wayne Curtis is the author of And a Bottle of Rum: A History of the New World in Ten Cocktails and has written frequently about cocktails, spirits, travel, and history for many publications, including the Atlantic, the New York Times, Imbibe, Punch, the Daily Beast, Sunset, the Wall Street Journal, and Garden & Gun. He lives on the Gulf Coast.

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