zoom Charred pineapple mezcal margarita

    Save to your scrapbook

    Charred pineapple mezcal Margarita

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks


    Charred pineapple mezcal Margarita

    by Elly Curshen 

    • Preparation time: 10 minutes + cooling
    • Cooking time: 20 minutes
    • Total time: 30 minutes + cooling

    Serves: 1 (makes enough syrup for 8)


    For the pineapple syrup
    1 small pineapple
    300g light brown soft sugar

    For the margarita
    35ml mezcal
    Dash of freshly squeezed lime juice, to taste
    Dash of Cointreau, to taste
    50ml pineapple syrup
    Plenty of ice, for shaking and serving

    To garnish
    Sea salt flakes (optional)
    Pineapple leaves, washed and dried


    1. Start by making the pineapple syrup. Cut the pineapple into 1cm thick slices and trim off the skin. Heat a large frying pan over a high heat and place the pineapple slices into the hot, dry pan. You may need to do this in batches. Cook for about 3-4 minutes on each side until lightly charred. Remove from the pan and leave to cool. Blitz the charred slices in a blender until totally smooth.

    2. Add 250ml of blended pineapple, the sugar and 250ml water to a small saucepan. Stir and bring to a rolling boil, then lower the heat and simmer for 10 minutes, stirring regularly. Cool and strain into a lidded container. Refrigerate until needed.

    3. For the margarita (to make two, you can double the recipe), put all the ingredients into a cocktail shaker with plenty of ice, cover and shake vigorously for 10 seconds. Strain into a salt-rimmed tumbler (run a lime wedge around the top of the glass and press into a saucer of salt) containing more ice and garnish with a pineapple leaf.  

    Your recipe note

    Edit your recipe note


    Average user rating

    4 stars