• Kate

Charred Pineapple & Jalapeño Margarita



While I was talking with my fellow swim coaches and began to describe to them what I was going to make for our dinner cocktail Miranda interrupted to say she did not know what mezcal was.


Oh, Miranda you sweet summer child, I am about to change your world.


For those of you who have not had the pleasure to indulge in mezcal, I urge you to. It is a type of tequila where the agave is roasted in a brick pit with various types of wood. The agave ends up being infused by the smoke and is then crushed. It has a completely different flavor than traditional tequila


Charred Pineapple & Jalapeño Margarita



For Pineapple Juice

  • ½ Pineapple

  • Sugar

  • 2 C Water

  • ¼ Tsp Salt



For Jalapeño Juice

  • 1 Jalapeno

  • ½ C Water


For Simple Syrup

  • ¼ C Sugar

  • 2 Tbsp Jalapeño Juice

  • 2 Tbsp Water


Per Cocktail

  • 3.5 Oz Mezcal

  • 2 Oz Pineapple Juice

  • 1 Tbsp Jalapeño Simple Syrup


Peal your pineapple and make sure to get all the little eyes out of the yellow flesh. We only need half of the pineapple so you can either cut it all and freeze half (it is great for smoothies) or enjoy fresh pineapple while you make your juice. The choice is yours!


Layout half of the chopped pineapple on a cookie sheet and sprinkle with sugar. I ended up not covering the cookie sheet and I sort of regret it because the clean up was very difficult, so you may want to cover your sheet.



Leave under the broiler for 30 minutes, turn the pineapple over and cook for another 15. We want the pineapple to be soft while also sporting a bit of a char.





When the pineapple has cooled enough to handle blend in batches with water. I also ended up pour ¼ C of my water onto the hot pan, scrapped up the burnt sugar and added it to my blender for extra flavor.








Strain the liquid through a fine sieve to separate the pulp. Try to be more graceful than me and try not to drop the sieve full of the pulp back into the liquid.

Add ¼ Tsp of salt to your juice and stir.








Now it is time to play with fire! (But seriously, fire is dangerous and please be careful not to burn yourself).


I love my gas stove, it really opens up the world to possibilities, like charring vegetables. Being in a city apartment I have no outdoor space of my own and therefore no grill. However, I do have a gas stove and the ability to lay peppers over my burner to char the skin.

Using tongs periodically turn your pepper over to make sure all sides are getting heat. When it is sufficiently black store in a tightly sealed container for 10 minutes to allow the steam from the pepper to cook the rest of the vegetable.



Once it is soft, slice in half and removes the seeds (trust me). Save half in a airtight container, in the words of my dad, “it will be great with some eggs” (it is his motto).

Blend half of the jalapeño with water.


In a small saucepan combine 2 Tbsp of the jalapeño juice, 2 Tbsp water, and a ¼ C sugar. Cook until the sugar has dissolved then allow to cool. Store in an airtight container and in the fridge until it is time to use.


When it is time for a drink, combine pineapple juice, jalapeño simple syrup, and mezcal into a shaker over ice. Shake, Shake, shake.


Serve straight up or over ice. Enjoy! All you need now is a beach.



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