Smoked Pineapple and Chili Mezcal Cocktail

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

This smoky, spicy cocktail blends the earthy depth of mezcal with the sweetness of charred pineapple and a kick of fresh chili for a lively, balanced drink. This recipe, ready in about 5 minutes, brings together mezcal, fresh pineapple chunks, fresh red chili, sliced 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 180 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.

Prep: 5 min Serves 1 Cocktails cuisine 180 cal/serving
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Ingredients

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Instructions

  1. Step 1: Place 3 oz fresh pineapple chunks and 1 small sliced fresh red chili in a cocktail shaker and muddle thoroughly until the pineapple releases its juice and the chili infuses the mixture, about 30 seconds.
  2. Step 2: Add 2 oz mezcal, 1 oz freshly squeezed lime juice, 0.5 oz agave syrup, and a pinch of smoked sea salt to the shaker with the muddled fruit and chili.
  3. Step 3: Fill the shaker with ice cubes and shake vigorously for 15 seconds until the outside of the shaker feels cold and frosty.
  4. Step 4: Strain the cocktail through a fine mesh strainer into a chilled rocks glass filled with fresh ice to remove pulp and chili seeds.
  5. Step 5: Garnish with a pineapple leaf or a thin chili slice on top and serve immediately.

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