Smoke-Roasted Pineapple Mezcal Sour
A vibrant mezcal sour with smoky depth and tropical sweetness from roasted pineapple, balanced by tart lime and silky egg white foam. This cocktails-inspired quick meals ready in about 12 minutes pairs mezcal, fresh lime juice, roasted pineapple syrup for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 220 calories and feeds 1, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. 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
- 3/4 oz roasted pineapple syrup
- 1 large egg white
- as needed ice cubes
- 1 for garnish toasted pineapple leaf
- 2 drops for garnish angostura bitters
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: To make roasted pineapple syrup, simmer equal parts fresh pineapple chunks and sugar with water until syrupy, then cool.
- Step 2: In a shaker without ice, combine 2 oz mezcal, 1 oz fresh lime juice, 3/4 oz roasted pineapple syrup, and 1 large egg white.
- Step 3: Dry shake (no ice) vigorously for 15 seconds to emulsify the egg white.
- Step 4: Add ice cubes to the shaker and shake again for 12 seconds until chilled and frosty.
- Step 5: Double strain into a chilled coupe glass to remove pulp and ice shards.
- Step 6: Garnish by dropping 2 drops of Angostura bitters on the foam and swirling with a toothpick, then rest a toasted pineapple leaf on the rim.
Frequently asked questions
How long does Smoke-Roasted Pineapple Mezcal Sour take to make?
Total time is about 12 minutes (12 min prep + 0 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Smoke-Roasted Pineapple Mezcal Sour?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep mezcal from drying out.
Can I substitute ingredients in Smoke-Roasted Pineapple 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 Smoke-Roasted Pineapple 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 Smoke-Roasted Pineapple Mezcal Sour?
Cocktails quick meals 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.
