This cocktail blends charred pineapple with mezcal to create a unique summer drink

A mezcalito, which means  “little Mezcal,” is a trending cocktail style that typically mixes mezcal with fruit juices and agaves. In Las Palmas’ Piña Mezcalito, the smoked pineapple complements the smoky notes of the Rayu Mezcal. This drink recently won Best Cocktail at the Chandler Spirits Festival. Try one yourself! 

Las Palmas Cantina’s Piña Mezcalito

2 oz Rayu Mezcal
3 oz Roasted Pineapple
2oz Coconut Water
.5 oz Agave Nectar

Prepare pineapple by skinning and cutting a pineapple into large chunks. Roast on high heat under a broiler until pineapple starts to blacken.

Put roasted pineapple in blender with pineapple juice, there should be a 50/50 mix of pineapple to juice. Puree.

Add roasted pineapple puree to a shaker with mezcal, coconut water and agave nectar. Shake and strain into glass. Add ice to fill.

Garnish with a fresh pineapple wedge, cherry and a pineapple leaf. 

Las Palmas Cantina
95 W. Boston St.
Chandler, AZ 85225

Owner Julian Wright also owns and operates Pedal Haus Brewery in Tempe.