Our new book Infuse: Oil, Spirit, Water is all easy ways to maximize flavor, and this week we are excited to demonstrate that concept with a recipe for Roasted Pineapple Mezcal.
A bold spirit like mezcal makes for a potent infusion. If you're not yet familiar with mezcal, think of it as tequila's more exciting cousin. Like tequila, it is distilled from the agave plant, but a unique underground roasting process gives mezcal a strikingly smoky taste.
In this recipe, we pair that complex flavor profile with the richly caramelized tropical fruit of roasted pineapple. The result: a flavorful twist on the classic margarita or a pleasant spirit to simply sip on its own—chased with a cold Mexican beer.
Roasted Pineapple Mezcal
Makes 12 oz
- 12 one-inch cubes of fresh pineapple, peel removed
- 12 oz of mezcal
- Preheat the oven to 375 degrees. Place the pineapple on an unlined nonstick baking sheet and roast for one hour (or until slightly browned). Let cool.
- Combine the pineapple and mezcal in a 16 oz Mason jar. Seal and shake for 30 seconds. Let sit at room temperature for 48 hours.
- Strain the mezcal through cheesecloth, squeezing out any excess liquid from the pineapple.
- Use the resulting spirit in cocktails or simply served over ice. The infusion will keep in the refrigerator for up to three months.