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.
Related Stories:

Recipe
The Lasting Legacy of Old-Fashioned Persimmon Pudding
An autumnal classic from the recipe files of Mom

Recipe
Reba McEntire’s Pinto Beans and Cornbread
An elevated version of the musician’s forever favorite

Recipe
Reba McEntire’s Redhead ’Rita
The queen of country music’s margarita of choice is almost too pretty to drink
Trending Stories:

Books
The Lasting Power of Larry McMurtry’s Not-So-Secret Texas Truths
In a new book, writers pay homage to his words. Read an exclusive excerpt here

Food & Drink
Six Grilling Tips from Rodney Scott and Bryan Furman
The Southern pitmasters share a few rules of thumb

Arts & Culture
Meet Blackmon Huckabee Jr., Clemson’s Viral TikTok Crooner
A Tiger wide receiver scores big on SportsCenter—with his singing voice