Mezcal, pineapple & chile cocktail

Smoke, pineapple and chile want acid and chill, not a second sweet mixer.

The cocktail is the pairing. Keep a pineapple-lime agua in the same glass for anyone not drinking.

Batch everything except the lime one day ahead, cold. Lime at the pour — a mixed leftover does not keep.

• Mezcal1 oz
• Aged agricole rum0.8 oz
• Dry vermouth0.5 oz
• Grilled-pineapple cordial0.5 oz
• Fresh lime juice0.5 oz

Multiplying the ingredients is the easy half. These are the parts of the recipe that the batch count does not move.

Cooking time

Nothing cooks, so batch size does not change a cooking time. Chilling does not scale either — it is set by the depth of the container, so a double batch in one deep tub takes far longer than two shallow ones.

1. Read the whole method before you shop. This is a planning recipe for mezcal, pineapple & chile cocktail, not a certified kitchen test.
2. Amounts below are one batch: 1 portions. Build a plan and this card scales itself to it.
3. This dish can be completed up to 1 day ahead. Cold storage is the real limit — do not make it ahead if the fridge is already tight.
4. No heat. Assemble from cold ingredients. Keep covered until service.
5. Hold time is short (5 min). Finish close to service. Do not guess a longer hold.
6. Drink pairing: The cocktail is the pairing. Keep a pineapple-lime agua in the same glass for anyone not drinking.
7. Leftover route: Batch everything except the lime one day ahead, cold. Lime at the pour — a mixed leftover does not keep.
8. Confirm every ingredient and every allergen yourself. Dietary tags are planning filters, not safety guarantees.