Charred Pineapple Mezcal Smash with Grilled Habanero Syrup

How to Make Charred Pineapple Mezcal Smash with Grilled Habanero Syrup

1. 1

   Step 1: Prep grill and pineapple

   Preheat a gas or charcoal grill to medium-high (about 400–450°F / 200–230°C). Trim the pineapple: cut 3–4 half-inch rings (leave core for garnish) and cut the remaining fruit into 1½–2 inch chunks for purée. Reserve one ring per cocktail for garnish and place chunks in a bowl for grilling.

   For this step

   • 1 small (about 2–3 lb)Fresh ripe pineapple
   
2. 2

   Step 2: Char pineapple and blister habanero

   Brush pineapple rings and chunks lightly with neutral oil and grill until deeply caramelized and charred at the edges, about 3–5 minutes per side. Put the whole habanero on the hot grate as well and blister until skin blackens and softens, about 2–4 minutes per side. Remove everything to a cutting board and let cool briefly. Wear gloves or wash hands after handling chiles and avoid touching your face.

   For this step

   • 1 whole (seeded optional; add a second for more heat)Habanero pepper (whole; seed and membrane remove to temper heat)
   
3. 3

   Step 3: Make charred-habanero simple syrup (temper the heat)

   In a small saucepan combine 1 cup sugar and 1 cup water; bring to a simmer and stir until sugar dissolves. Add the blistered habanero (stem removed; slice and remove seeds/membrane first for milder syrup if desired). Turn off heat and let the chile steep 10–30 minutes, tasting every 5–10 minutes — shorter steep = milder heat. Strain through a fine-mesh sieve into a jar; refrigerate. This yields roughly 1 cup of charred-habanero syrup.

   For this step

   • 1 cupGranulated sugar
   • 1 cupWater
   
4. 4

   Step 4: Turn charred pineapple into syrup/purée

   Reserve one charred ring per cocktail for garnish. In a blender, combine the grilled pineapple chunks with ¼–½ cup of the cooled charred-habanero syrup (start with ¼ cup and add to taste) and blitz until smooth. Press the purée through a fine sieve into a container to remove fibers and seeds — you should get about ¾–1 cup of grilled-pineapple syrup. Chill and taste; add more charred-habanero syrup if you want a spicier profile.
   
5. 5

   Step 5: Build the Charred Pineapple Mezcal Smash (per cocktail)

   For one cocktail: combine in a shaker 2 oz mezcal, 0.75 oz grilled-pineapple syrup, 0.5 oz charred-habanero syrup (start at 0.25 oz if sensitive), 0.75 oz fresh lime juice and 2 dashes smoked bitters. Add plenty of ice, shake vigorously 10–15 seconds, then double-strain into a rocks glass over a large ice cube or crushed ice. Express an orange or lime peel over the top and garnish with a charred pineapple wheel. Rim with smoked sea salt if desired.

   For this step

   • 12 fl ozMezcal
   • 4 1/2 fl oz (about 6 tbsp)Fresh lime juice
   • 12 dashesSmoked bitters
   • 6 large cubesLarge ice cubes
   
6. 6

   Step 6: Serve, store, and pairing tips

   Syrups keep refrigerated for up to 7–10 days (label with steep time). To temper chile heat for a crowd, make one small test batch and offer the charred-habanero syrup on the side so guests can add more. This smoky, caramelized mix pairs beautifully with grilled chicken, pork chops or crispy-skinned fish; for backyard timing make the syrups and purée while the main course rests, then shake cocktails just before serving.
   

1. Preheat a gas or charcoal grill to medium-high (about 400–450°F / 200–230°C). Trim the pineapple: cut 3–4 half-inch rings (leave core for garnish) and cut the remaining fruit into 1½–2 inch chunks for purée. Reserve one ring per cocktail for garnish and place chunks in a bowl for grilling.
2. Brush pineapple rings and chunks lightly with neutral oil and grill until deeply caramelized and charred at the edges, about 3–5 minutes per side. Put the whole habanero on the hot grate as well and blister until skin blackens and softens, about 2–4 minutes per side. Remove everything to a cutting board and let cool briefly. Wear gloves or wash hands after handling chiles and avoid touching your face.
3. In a small saucepan combine 1 cup sugar and 1 cup water; bring to a simmer and stir until sugar dissolves. Add the blistered habanero (stem removed; slice and remove seeds/membrane first for milder syrup if desired). Turn off heat and let the chile steep 10–30 minutes, tasting every 5–10 minutes — shorter steep = milder heat. Strain through a fine-mesh sieve into a jar; refrigerate. This yields roughly 1 cup of charred-habanero syrup.
4. Reserve one charred ring per cocktail for garnish. In a blender, combine the grilled pineapple chunks with ¼–½ cup of the cooled charred-habanero syrup (start with ¼ cup and add to taste) and blitz until smooth. Press the purée through a fine sieve into a container to remove fibers and seeds — you should get about ¾–1 cup of grilled-pineapple syrup. Chill and taste; add more charred-habanero syrup if you want a spicier profile.
5. For one cocktail: combine in a shaker 2 oz mezcal, 0.75 oz grilled-pineapple syrup, 0.5 oz charred-habanero syrup (start at 0.25 oz if sensitive), 0.75 oz fresh lime juice and 2 dashes smoked bitters. Add plenty of ice, shake vigorously 10–15 seconds, then double-strain into a rocks glass over a large ice cube or crushed ice. Express an orange or lime peel over the top and garnish with a charred pineapple wheel. Rim with smoked sea salt if desired.
6. Syrups keep refrigerated for up to 7–10 days (label with steep time). To temper chile heat for a crowd, make one small test batch and offer the charred-habanero syrup on the side so guests can add more. This smoky, caramelized mix pairs beautifully with grilled chicken, pork chops or crispy-skinned fish; for backyard timing make the syrups and purée while the main course rests, then shake cocktails just before serving.