Hey Guys and Gals! Mezcal infused with roasted pineapple. Smoke on smoke.
Ingredients
1 pineapple
3 cups of mezcal
Directions
1. Clean, core and chop the pineapple into one-inch cubes.
2. Preheat the oven to 375 degrees. Roast the pineapple on an unlined nonstick baking sheet for one hour, or until slightly browned. Let cool.
3. Combine the pineapple and mezcal in a jar, seal and shake.
4. Steep in a cool, dry place for 48 hours.
5. Strain through moistened cheesecloth, gently wringing it. Strain once more through a coffee strainer if it is not clear enough.
6. Serve chilled or over ice.