Introduction
If you’ve ever craved a mojito with a bit more depth, this one’s for you. The Charred Pineapple Mezcal Mojito is a fresh reinvention of a timeless favorite, built on tropical fruit, smoky mezcal, and vibrant herbs.
The magic starts with caramelized pineapple. A quick sear on a hot pan or grill concentrates the sugars and adds a layer of smoky complexity that mirrors the mezcal beautifully. Instead of rum, the mezcal gives this drink a grounded, earthy quality that plays surprisingly well with the brightness of lime and mint.
It’s a cocktail that’s equally at home at a backyard BBQ or a craft cocktail bar. The balance of smoke, acid, and sweetness is nuanced but easy to enjoy — especially on hot days when you want something familiar with a twist.
Ingredients
- 2 oz mezcal
- 1 oz fresh lime juice
- 0.75 oz simple syrup (1:1)
- 3 cubes charred pineapple (see note)
- 8–10 mint leaves
- Soda water to top
- Crushed ice
- Pineapple wedge or mint sprig for garnish
Instructions
- In a shaker, muddle the charred pineapple cubes with mint and simple syrup.
- Add lime juice and mezcal, then fill the shaker with ice.
- Shake briefly (5–7 seconds) to chill and mix.
- Strain into a highball glass filled with crushed ice.
- Top with soda water and stir gently to combine.
- Garnish with a mint sprig and/or pineapple wedge.
Ingredients
Method
- In a shaker, muddle the charred pineapple cubes with mint and simple syrup.
- Add lime juice and mezcal, then fill the shaker with ice.
- Shake briefly (5–7 seconds) to chill and mix.
- Strain into a highball glass filled with crushed ice.
- Top with soda water and stir gently to combine.
- Garnish with a mint sprig and/or pineapple wedge.
Notes
- To char pineapple: Sear sliced pineapple on a hot skillet or grill for 2–3 minutes per side until caramelized. Let cool before using.
- For a less smoky version, substitute half the mezcal with white rum for a split-base approach.
The Charred Pineapple Mezcal Mojito is proof that reinvention doesn’t have to be complicated. A few strategic swaps — mezcal for rum, grilled fruit for fresh — completely transform this Cuban classic. You’ll get a more layered flavor, subtle smoke, and a cocktail that feels equal parts beachy and elevated.
Serve this at your next summer gathering, or batch a pitcher without soda and mint, then finish each drink fresh. It’s a guaranteed crowd-pleaser with just enough personality to stand out.