Spicy Pineapple Jalapeno Mezcalita

Why This Pineapple Mezcalita Recipe Works

During my four years living in the British Virgin Islands, I became something of a self-appointed margarita expert. Meeting up at the beach after work with a drink in one hand was a part of our daily lives. 

And there, my friends, I learned how to make a really good margarita. I already posted the recipe for my Pineapple Margarita recipe, and this one is a riff on that, but let’s say it is more of an adult version. 

Here is why this recipe works:

• No tequila, just Mezcal: I love a good tequila drink as much as the next person, but once I started experimenting with Mezcal in the Caribbean (and having one too many “Mezcalitas”), I had to figure out the perfect balance of mezcal, pineapple juice, orange liquor, and spiciness coming from jalapenos. After many tests, I believe the ratios in this recipe are the optimal combination.
• Spiciness can be adjusted: Letting freshly sliced jalapenos sit in mezcal for 15 minutes infuses them with a spicy kick any jalapeno lover will appreciate, but if you prefer a milder taste, you can steep them for a shorter time.
• Ideal for “Mezcal Beginners”: If you want to get into mezcal but find its smokiness hard to adjust to, this is a great introduction. The pineapple juice adds a natural sweetness that cuts right through the smoke, making it taste milder.

What Is In a Spicy Pineapple Mezcalita?

You only need a few high-quality ingredients to pull off this cocktail at home. I’ve divided everything into the main cocktail components and the garnishes that give it that professional look.

The full measurements are in the recipe card below, but here are my notes from testing this recipe to help you get the best results:

For the Mezcalita:

Mezcal: Any Mezcal would work here. Nowadays, there are many brands. I keep a bottle of Creyente Mezcal in my bar and find it quite smooth and pairs beautifully with fruit.

What is Mezcal? In case you didn’t know, mezcal is a distilled alcoholic beverage that is made from the heart of the agave plant called the piña.  To make it, they roast the piña using an artisanal method with mesquite wood in a stone oven for 3 days. This is how it gets its characteristic smoky aroma and taste.

Fresh jalapeño: I use a small jalapeño, thinly sliced. There is no need to remove the seeds, as that’s where the heat is. We will strain it later as well.

If you are not a fan of spicy flavors, you can omit it altogether.

Orange liqueur: Yes, you can use triple sec, but for this next-level cocktail, I highly recommend using the high-end French orange liqueur, Cointreau. I prefer it because it’s smoother and more balanced, with a richness that pairs well with mezcal. Triple Sec will work, but your drink will likely be sweeter.

Pineapple juice: For the best results, choose 100% pineapple juice labeled “not from concentrate” with no added sugar. If you have a juicer, you can juice your own pineapple juice as well. 

Fresh lime juice: Freshly squeezed lime juice is always my first choice here. It adds a bright, clean citrus note that keeps this drink tasting fresh. Bottled lime juice can work in a pinch, but trust me, using the fresh juice makes a noticeable difference.

Fresh cilantro: I know, it sounds unusual for a drink, but a quick muddle of cilantro leaves adds a bright, herbal note that makes the pineapple stand out even more. 

Not a fan of cilantro? Fresh mint or basil makes a beautiful substitute.

For the garnishes:

A great cocktail is half flavor and half presentation. Here is how I like to dress this one up:

• Fresh pineapple wedges: You can add a simple wedge to the rim or add a few frozen pineapple chunks for a more elevated look. 
• Extra jalapeño slices: If you like the heat, I’d recommend adding a few jalapeño slices on top so everyone knows where the heat is coming from. 
• Fresh Cilantro leaves: A sprig of fresh cilantro not only signals the presence of cilantro in the recipe but also adds a pop of color.

How to Make a Pineapple Mezcal Margarita

Rather than specific instructions, think of this more like layering flavors the right way. Below are the steps:

Step 1 – Infuse the mezcal with jalapeño: Place the mezcal in a glass and stir in the jalapeño slices. This is where the heat comes from. Instead of muddying jalapeño directly into the drink, I let a few slices sit in the mezcal for 15-20 minutes.

If you want it even spicier, you can let it go a little longer. The longer it sits, the spicier it will get.

Step 2 – “Activate” the cilantro: Lightly press the cilantro leaves in a glass just until they become fragrant. You are not trying to break them down, just enough pressure to release their fresh, herbal oils.

Once you can smell the cilantro, add the orange liqueur and fresh lime juice and give everything a good stir.

Step 3 – Move it to a shaker: Strain it into a shaker to keep the drink smooth and clean, with all the aroma and none of the leafy bits.

Step 4 – Bring everything together: Add the infused mezcal and pineapple juice to the mix. Cover the shaker with its lid and give everything a good 15-second shake so the sweet, citrusy, smoky, and spicy notes come together evenly. 

Step 5 – Ice, garnish, and serve: Pour the mezcalita over fresh ice and finish it off with a few simple garnishes. I love a small triangle of fresh pineapple on the rim and a sprig of fresh cilantro leaf on the side. Serve it right away while it’s still cold.

Make it Your Own: Adjusting Heat & Sweetness

I would recommend avoiding over-infusing the jalapeño or aggressively muddling it into the drink. Both can overpower the cocktail and throw off the balance you are going for. However, you can easily customize it to your liking with the steps below:

• For a spicier drink: Let the jalapeño infuse a little longer or add an extra slice or two. Though keep in mind that the heat builds quickly.
• To make it milder: Shorten the infusion time or remove the seeds from the jalapeño before adding it to the mezcal.
• To adjust sweetness: Add a splash of agave syrup into the shaker or add a little more pineapple juice if you like things a bit sweeter.

Other Margarita Recipes You Might Enjoy

A Tropical Classic, Two Ways: My Pineapple Margaritas recipe covers both on-the-rocks and frozen versions, giving you flexibility depending on the season and how you are serving.

A Fruity Cocktail Everyone Will Love: My Blueberry Margarita recipe combines fresh or frozen blueberries with tequila blanco and lime juice for a year-round cocktail you can make easily.

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Pineapple Jalapeno Mezcalita Recipe

5 from 9 votes

By: Aysegul Sanford

Yields2 servings

Prep Time20 minutes mins

Total Time20 minutes mins

This Spicy Pineapple Jalapeno Mezcalita is a refreshing cocktail made with pineapple, cilantro, jalapeño, and mezcal. A delicious drink with sweet, spicy and smokey flavors all at the same time.

Ingredients 

1x2x3x

• ▢ 3 ounces Mezcal
• ▢ 1/2 small jalapeño, sliced thinly – plus more as a garnish
• ▢ 1 ounce orange liquor
• ▢ 4 ounces lime juice, preferably freshly squeezed
• ▢ 1 ounce agave nectar, simple syrup
• ▢ 12 ounces pineapple juice
• ▢ 1 tablespoon fresh cilantro leaves, plus more as a garnish
• ▢ 2 wedges of pineapple
• ▢ Ice

Instructions 

• Place Mezcal in a glass or a jar. Add in the jalapeño slices and let it steep for 15-20 minutes. The longer it sits the spicier it will get. If you like it spicier, feel free to let it sit longer.
• Gently muddle cilantro in a large glass just enough to release its essential oils. Add in the orange liquor, lime juice, and agave nectar and stir to combine. Strain it into a cocktail shaker.
• Strain the jalapeño-flavored Mezcal into the shaker and discard the jalapenos. Add pineapple juice to the same shaker. Add fresh ice, put the lid on, and shake for 15 seconds.
• When ready to serve, fill glasses with ice and pour the drink over. Garnish with fresh pineapple, a few slices of jalapenos, and fresh cilantro leaves. Serve immediately.

Notes

Yields: This recipe makes two servings and the nutritional values below are per serving.

Nutrition

Calories: 263kcal | Carbohydrates: 33g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 5mg | Potassium: 301mg | Fiber: 1g | Sugar: 26g | Vitamin A: 104IU | Vitamin C: 34mg | Calcium: 32mg | Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Alcoholic Drink

Cuisine: Mexican

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