Austin-based friend, fisher, and food & beverage mentor Libby emailed this past week and asked if we were still enjoying a gift bottle of Mezcal that popped in a few months ago (thanks again, Sinjin!).
Knowing our shared penchant for a good margarita (among other things), she said we simply had to try a new infusion their team was playing with for summer beverages – a Grilled Pineapple Infused Mezcal for margaritas, mojitos and any other similar summer cocktails.
Her team thinks the pineapple grilled to a well-marked caramelization is best over the more mildly flavored hardwood lump charcoal (as compared to mesquite, the other most commonly used charcoal and wood in their grilling), though she admitted they’ve not tried it grilled over other woods.
Pineapple on the grill is one of our favorite summer go-to’s on the grill and now a batch of this potion is soaking on the counter this morning. See you at the shaker in a couple of days.
12 1-inch cubes fresh pineapple
12-14 ounces Mezcal
Fire the grill.
Prep the pineapple and thread on to two skewers.
Grill the pineapple chunks over medium-high direct heat until well-marked and caramelized.
Combine the pineapple and mezcal in a quart Mason jar, shake well, and place on the counter at room temp. for 48 hours.
Strain using a fine mesh strainer, squeezing every last drop out of the pineapple. Store in the fridge for up to three months (it’ll never last that long) and get busy with the Mojitos or Margaritas.
Enjoy.
