Grilled Pineapple, Basil, and Mezcal Cocktail
This Grilled Pineapple, Basil, and Mezcal cocktail is sweet, caramelly, earthy, and delicious. It's the perfect summer sipper!
- 2 Slices Pineapple
- 2-3 Leaves Basil
- 2 Cups Sugar
- 1 Cup Water
- 1-2 Shots Mezcal
Grill pineapple until it is slightly browned. You can do this on a grill outside, or on a panini press inside.
Muddle, or place in a blender and pulse, the basil and pineapple.
In a small saucepan, combine your sugar and water and bring to a gentle rolling boil for 2-3 minutes. This creates a simple syrup.
Add simple syrup to the blender and pulse to combine.
In a cocktail shaker mix a shot glass of the blended pineapple and basil simple syrup, with the mezcal and some ice cubes. Shake until blended, pour through a bar sieve into a glass, and serve immediately. Garnish with any extra pineapple or basil you have on hand. Any leftover simple syrup mixture will stay good in the refrigerator for about 3 days.