Charred Pineapple Mezcal Smash with Grilled Habanero Syrup

Ingredient Spotlight

Habanero pepper (whole; seed and membrane remove to temper heat)

A very hot chili pepper originally from the Amazon and now strongly associated with Mexican and Caribbean cuisines; the flesh is fruity and floral beneath intense heat. Removing the seeds and inner membranes significantly reduces its capsaicin-driven heat. Find fresh habaneros at Latin markets, well-stocked grocery stores, or farmers’ markets; substitute with Scotch bonnet for comparable heat and flavor, or use serrano/jalapeño (milder) if you want much less heat.

Ingredient Spotlight

Mezcal

A Mexican distilled spirit made from roasted agave hearts (piñas), traditionally produced in Oaxaca and other mezcal regions; the roasting step gives mezcal its characteristic smoky, earthy, and sometimes vegetal notes. It ranges from bright and floral to deeply smoky depending on production. Buy mezcal at liquor stores or specialty spirit shops; as a substitute you can use blanco tequila for agave character (without the smoke) or add a small splash of peaty Scotch or a drop of liquid smoke to mimic smokiness.

Ingredient Spotlight

Smoked bitters

A cocktail bitters variant from modern mixology that combines bittering botanicals with smoky elements (e.g., smoked spices, smoked salt, or Lapsang Souchong tea) to add concentrated aromatic bitterness and smoke to drinks. It smells and tastes intensely aromatic, bitter, and smoky in small doses. Available from cocktail suppliers, specialty liquor stores, or online; substitute by using standard aromatic bitters (Angostura or Peychaud’s) plus a tiny dash of liquid smoke, smoked simple syrup, Lapsang Souchong-infused bitters, or a splash of mezcal to introduce smoke.