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Fruity mezcal fizz with rosemary & jalapeño
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275g pack pineapple chunks
1 large sprig rosemary, leaves only, plus extra sprigs to serve
½ fresh jalapeño, roughly chopped
1 tbsp agave syrup
½ large unwaxed lime, zest pared and twisted into curls, plus juice
Ice, for shaking
½ x 500ml bottle Sekforde Prickly Pear, Fig & Cardamom Soda
1. Blend the pineapple, rosemary leaves and jalapeño together in a liquidiser.
2. Strain the purée into a cocktail shaker, add the agave, lime juice, a pinch of salt and the mezcal with a handful of ice. Seal and shake thoroughly.
3. Strain into tall glasses and top up with the prickly pear soda, then garnish with rosemary sprigs and lime curls and serve immediately.