Eastern Sol

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“This drink has layers of fruits that you would typically find stacked with rum, but we decided to go with mezcal instead for a smoky burst that plays with grilled pineapple,” says Jefferson Oatts, the beverage director for Schulson Collective, which operates Monkitail in Hollywood, Fla. “Pineapple can go a lot of different ways.” Charring it tames the acidity, and if you use a charcoal grill, it will also impart a smoky note, he adds.

  • 1 1/2 oz Del Maguey Vida mezcal
  • 1 oz Grilled pineapple purée*
  • 3/4 oz Passion fruit purée
  • 1/2 oz Fresh lime juice
  • 1/2 oz Grated ginger
  • Garnish: Angostura bitters
  1. Add all the ingredients into a shaker with ice and shake until well-chilled.

  2. Strain into a hurricane glass over pebble ice.

  3. Garnish with an Angostura bitters float.

  4. *Grilled pineapple purée: Remove the skin and top from a ripe pineapple and cut into 1/3-inch slices. Grill until caramelized. Add caramelized pineapple slices to a Vitamix or powerful blender, and purée until smooth.

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