Pineapple Mezcal Cocktail

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.