Muddled Pineapple and Chili Mezcal Sour
A smoky mezcal sour brightened with muddled fresh pineapple and a subtle spicy kick from chili-infused syrup. This cocktails-inspired cocktails & drinks ready in about 10 minutes brings together mezcal, fresh lime juice, chili simple syrup for a refreshing, crowd-pleasing drink — a bright, easy pour for parties, gatherings, or any warm-weather afternoon when you want something festive without alcohol-only options. Each serving lands at about 190 calories and feeds 1, so it works for entertaining, brunch, or a non-alcoholic option at the bar cart. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 2 oz mezcal
- 1 oz fresh lime juice
- 0.75 oz chili simple syrup
- 3 pieces fresh pineapple chunks
- 1 large egg white
- as needed ice cubes
- 1 leaf for garnish pineapple leaf
- a pinch for garnish dried chili flake
Instructions
- Step 1: In a mixing glass, muddle 3 fresh pineapple chunks until juicy but not pulverized.
- Step 2: Add 2 oz mezcal, 1 oz fresh lime juice, 0.75 oz chili simple syrup, and 1 large egg white.
- Step 3: Dry shake (no ice) vigorously for 20 seconds to emulsify the egg white.
- Step 4: Add ice cubes to the mixing glass and shake again for 15 seconds until well chilled and foamy.
- Step 5: Double strain into a chilled coupe glass to ensure a smooth texture.
- Step 6: Garnish by resting a pineapple leaf on the rim and sprinkling a pinch of dried chili flakes on the foam surface.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Muddled Pineapple and Chili Mezcal Sour take to make?
Total time is about 10 minutes (10 min prep + 0 min cook). Most home bartenders find this fits a single afternoon; scale up the batch for parties or pitchers.
How do I store leftover Muddled Pineapple and Chili Mezcal Sour?
Refrigerate any leftover muddled pineapple and chili mezcal sour in a sealed pitcher or jar for up to 3–4 days. Do not reheat — drinks are served chilled. If the recipe uses sparkling water or fresh herbs, hold those back and add fresh just before pouring so the drink stays bright and fizzy.
Can I substitute ingredients in Muddled Pineapple and Chili Mezcal Sour?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Muddled Pineapple and Chili Mezcal Sour for a different number of people?
The recipe is written for 1 servings. Multiply each ingredient by (your serving target / 1). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Muddled Pineapple and Chili Mezcal Sour?
Cocktails cocktails & drinks like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
