Drinks
Pineapple Mezcal Cocktail
For a 1-liter barrel
Set the punch bowl aside and serve up your very own cask-aged cocktail
photo: JOHNNY AUTRY
Ingredients
-
1 fresh pineapple
20 oz. joven (unaged) mezcal
10 oz. Carpano Bianco vermouth
1 oz. mole bitters
Preparation
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.
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