Pineapple Mezcal Cocktail

For a 1-liter barrel

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



    • 1 fresh pineapple

    • 20 oz. joven (unaged) mezcal

    • 10 oz. Carpano Bianco vermouth

    • 1 oz. mole bitters


  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.


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