Inspiration:
The margarita is the most popular drink in america as of 2024. Its been that way for quite some time now.
Tequila has always been a strange spirit in my eyes. This is because it stands far apart from the other classic cocktails which predate most tequila cocktails by decades. We often forget the paloma and margarita were only invented in the late 1940s-1950s.
Given it's status and popularity, I took it upon myself to create the ultimate fruity agave combination.. and considering pineapple is native to Mexico, this felt like an obvious choice!
Unfortunately for some, I ended up not even using tequila... Thats right, for this recipe you will need tequilas polarizing cousin, mezcal.
We'll need to prepare a few things to bring this glorious concoction into exist. This includes pineapple juice with the acidity of a lime, a very special pineapple cordial, and some habanero tincture.
I know it may seem like a lot, but don't run! The best drinks often require some prep!
Why I Love This:
This recipe utilizes a slight variation of a pineapple coconut cordial created by one of my personal favorite modern mixologists, Kevin Kos. I cannot urge you enough to check out his channel "Cocktail Time," for all things mixology related. He truly has something special there, thank you Kevin for the inspiration for todays cocktail. I've linked the video with his pineapple coconut cordial below, as I will not be writing it out here.
I will be pairing his cordial with fresh pressed pineapple juice and mezcal. This recipe brings out the flavors of roasted pineapple, by pairing with the smokey goodness of mezcal.
Recipe:
1 Oz Kevin Kos pineapple coconut cordial (I replace lemon with lime, note below)
1 Oz acid adjusted pineapple to lime (Recipe Below)
2Oz mezcal
3 drops saline solution (20%)
5 drops habanero tincture (Recipe Below)
Rim the glass with black lava salt (or salt of your choosing.) Shake, then double strain over a large rock.
Spirit Recommendation: I think vege forward mezcals taste much better than smokier mezcals here. The goal is not to overpower the tartness we're trying to optimize from the pineapple.
Habanero Tincture:
Remove the stem from one habanero pepper. Cut it into pieces and let sit in of vodka. Leave to sit for one week, you can leave longer for a spicier tincture. Bottle in a dropper bottle
Acid adjusted pineapple juice:
100 mL pineapple juice
3.2 grams citric acid
2 grams malic acid
Mix the acids into the pineapple juice. This will raise the acidity level to that of a lime.
Pineapple coconut lime cordial:
Side note: I opt to replace the lemon with lime, as I find lime to be the superior citrus! (Actually though, because margaritas are usually made with lime, I prefer this. I have tried with both lemon and lime, it tastes wonderful regardless. The acid adjusted pineapple will add enough lime tartness anyways.)
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