Grilled Pineapple Mezcal Paloma with Charred Lime and Chili Salt

How to Make Grilled Pineapple Mezcal Paloma with Charred Lime and Chili Salt

1. 1

   Step 1: Set up grill and tools

   Preheat your grill for direct high heat: gas on high (450–550°F / 230–290°C), charcoal with a hot even bed of coals, or pellet grill set to its highest searing/high-heat setting (aim for ~450°F). Have a blender or food processor, a small saucepan, a fine sieve, a bowl for syrup, a citrus reamer, and two coupe or highball glasses ready.
   
2. 2

   Step 2: Prep and char the pineapple, limes, and jalapeño

   Peel the pineapple, remove the core, then cut into 1–1½" rings or 1" chunks (rings char quickly and give great caramelization). Halve the limes lengthwise. Place the jalapeño whole on the grill to blister. For gas: grill pineapple and lime cut-side down 2–4 minutes until darkly charred and caramelized, flip and char 1 minute more; blister jalapeño 3–5 minutes until blackened in spots. For charcoal: sear over direct coals, rotating for even charring. For pellet: increase temp, cook 3–5 minutes each side until foamy caramelization appears. Remove everything to a board and let cool slightly.

   For this step

   • 1 eachFresh ripe pineapple (small, about 2–3 lb)
   • 4 eachLimes (about 4)
   • 1 eachFresh jalapeño (or serrano) — whole
   
3. 3

   Step 3: Make grilled-jalapeño simple syrup

   In a small saucepan combine sugar and water and bring to a simmer, stirring until sugar dissolves (about 2–3 minutes). Slice the blistered jalapeño (seeds in or out to taste) and add to the syrup; remove from heat and steep 10–20 minutes for a bright, grilled-heat infusion. Strain into a jar and chill. Reserve 2–3 tbsp of this syrup to blend with pineapple purée and keep the rest for sweetening drinks or other cocktails.

   For this step

   • 1 cupGranulated sugar
   • 1 cupWater
   
4. 4

   Step 4: Turn charred pineapple into purée

   Trim any burnt edges, then roughly chop the charred pineapple and place in a blender with 2–4 tablespoons of the cooled jalapeño syrup (add a splash of water if needed). Purée until smooth (about 30–60 seconds). Taste and add more syrup only if you want it sweeter; strain through a fine sieve for a silky purée (you should end up with roughly 1 to 1¼ cups / 240–300 ml charred pineapple purée). Chill if not using immediately.
   
5. 5

   Step 5: Rim glasses and build the Palomas

   Rub a grilled lime half around the glass rim, then dip into the toasted chili–lime salt to coat. In each glass add 2 oz (60 ml) mezcal, 2 tbsp (30–40 ml) charred pineapple purée, 1 tbsp (15 ml) fresh lime juice (from the grilled limes), 1 oz (30 ml) cooled jalapeño syrup (adjust for heat/sweetness), a large ice cube, and 2–3 dashes smoked bitters if using. Stir gently to combine, then top with about 3 oz (90 ml) chilled grapefruit soda. Garnish with a grilled lime wedge or a pineapple spear. Repeat for each of 4 cocktails.

   For this step

   • 8 fl ozMezcal
   • 12 fl ozChilled grapefruit soda
   • 3 tbspToasted chili–lime salt (for rim) — blend coarse sea salt, toasted dried chili or tajín, and lime zest
   • 8 cubesLarge ice cubes
   • 8 dashesSmoked bitters (optional)
   
6. 6

   Step 6: Serve, store, and pairing tips

   Serve immediately while the grilled aromatics are bright. Leftover purée and syrup keep refrigerated in airtight jars for up to 5 days; freeze portions for longer storage. These smoky, tropical Palomas pair well with grilled fish tacos, smoky queso, or a bright citrus ceviche.
   

1. Preheat your grill for direct high heat: gas on high (450–550°F / 230–290°C), charcoal with a hot even bed of coals, or pellet grill set to its highest searing/high-heat setting (aim for ~450°F). Have a blender or food processor, a small saucepan, a fine sieve, a bowl for syrup, a citrus reamer, and two coupe or highball glasses ready.
2. Peel the pineapple, remove the core, then cut into 1–1½" rings or 1" chunks (rings char quickly and give great caramelization). Halve the limes lengthwise. Place the jalapeño whole on the grill to blister. For gas: grill pineapple and lime cut-side down 2–4 minutes until darkly charred and caramelized, flip and char 1 minute more; blister jalapeño 3–5 minutes until blackened in spots. For charcoal: sear over direct coals, rotating for even charring. For pellet: increase temp, cook 3–5 minutes each side until foamy caramelization appears. Remove everything to a board and let cool slightly.
3. In a small saucepan combine sugar and water and bring to a simmer, stirring until sugar dissolves (about 2–3 minutes). Slice the blistered jalapeño (seeds in or out to taste) and add to the syrup; remove from heat and steep 10–20 minutes for a bright, grilled-heat infusion. Strain into a jar and chill. Reserve 2–3 tbsp of this syrup to blend with pineapple purée and keep the rest for sweetening drinks or other cocktails.
4. Trim any burnt edges, then roughly chop the charred pineapple and place in a blender with 2–4 tablespoons of the cooled jalapeño syrup (add a splash of water if needed). Purée until smooth (about 30–60 seconds). Taste and add more syrup only if you want it sweeter; strain through a fine sieve for a silky purée (you should end up with roughly 1 to 1¼ cups / 240–300 ml charred pineapple purée). Chill if not using immediately.
5. Rub a grilled lime half around the glass rim, then dip into the toasted chili–lime salt to coat. In each glass add 2 oz (60 ml) mezcal, 2 tbsp (30–40 ml) charred pineapple purée, 1 tbsp (15 ml) fresh lime juice (from the grilled limes), 1 oz (30 ml) cooled jalapeño syrup (adjust for heat/sweetness), a large ice cube, and 2–3 dashes smoked bitters if using. Stir gently to combine, then top with about 3 oz (90 ml) chilled grapefruit soda. Garnish with a grilled lime wedge or a pineapple spear. Repeat for each of 4 cocktails.
6. Serve immediately while the grilled aromatics are bright. Leftover purée and syrup keep refrigerated in airtight jars for up to 5 days; freeze portions for longer storage. These smoky, tropical Palomas pair well with grilled fish tacos, smoky queso, or a bright citrus ceviche.