top of page

Spicy Pineapple Mezcalita

This modern twist on the classic spicy margarita combines the distinct, smoky notes of mezcal with the zesty brightness of fresh lime juice, the tropical sweetness of pineapple, and a touch of a spicy jalapeño syrup.

Cheers to the vibrant flavours of Mexico in every sip!

Yield: 1 Cocktail

Mis en Place

2 Oz. Mezcal

1 Oz. Lime Juice, freshly squeezed

1/2 Oz. Pineapple Juice

1/2 Oz. Triple Sec or Grand Marinier

1/2 Oz. Spicy Jalapeño Syrup

Spicy Jalapeño Syrup

1 C. Granulated Sugar

1 and 1/2 C. Water

2 Jalapeño Peppers, cut into slices

2 Strips of Lime Peel

Pineapple Slices, for garnish

Kosher Salt and Chili Powder, for the rim



Step 1

In a medium saucepan, combine sugar, water, jalapeño, and lime peel.

Bring to a rolling simmer over medium-high heat and boil until the sugar has completely dissolved.

Then reduce to medium-low and continue simmering, stirring occasionally, for 15 minutes. 

Remove from heat and set aside to cool for at least 30 minutes. 

Once cool, strain syrup into a large measuring cup, through a fine mesh strainer.

Discard jalapeño peppers and lime peel.

Set syrup aside until needed. 

Step 2

Prepare rock glasses with a little lime juice on the rim and dip in a mixture of salt and chili powder.

Step 3

Combine all ingredients in a shaker over ice and shake well.

Step 4

Pour over ice and garnish with fresh pineapple wedges.


bottom of page