Mexican Grilled Pineapple Mezcal Margarita

Heat a grill or griddle pan to high. Grill the pineapple slices for 2-3 minutes a side until deeply charred and caramelised. Set two small wedges aside for garnish.

Ingredients

• Makes 2:
• 4 thick slices fresh pineapple
• 120ml mezcal (or blanco tequila)
• 60ml fresh lime juice
• 30ml agave syrup (or to taste)
• 30ml orange liqueur (such as triple sec)
• Ice
• For the rim: 1 tbsp flaky salt mixed with 1 tsp chili powder (Tajin)
• Charred pineapple wedges and lime wheels, to garnish

Instructions

1. Heat a grill or griddle pan to high. Grill the pineapple slices for 2-3 minutes a side until deeply charred and caramelised. Set two small wedges aside for garnish.
2. Chop the rest of the grilled pineapple and muddle it well in a shaker or jug to release all the smoky juice.
3. Rim the glasses: run a lime wedge around the rim and dip into the chili-salt mix.
4. Add the mezcal, lime juice, agave and orange liqueur to the muddled pineapple. Fill with ice.
5. Shake hard (or stir vigorously) for 15-20 seconds until well chilled.
6. Strain into the prepared glasses over fresh ice.
7. Garnish each with a charred pineapple wedge and a lime wheel.
8. Taste and add a touch more agave if you like it sweeter, and serve immediately while smoky and cold.
9. This drink takes the classic margarita and runs it through the smoke of the grill — a natural pairing, since mezcal itself is made from agave roasted in earthen pits, giving it its signature smokiness. Charring pineapple over a flame deepens its sweetness and adds a caramelised, almost savoury edge that plays beautifully against the bright lime and the chili-salt rim, a nod to the Mexican love of fruit served with chili and lime. Smoky, sweet, sour and just a little spicy, it is the perfect long drink for a summer cookout — a margarita with a campfire soul. Please enjoy responsibly.