Pineapple and Mezcal Margarita with Grilled Pineapple Garnish

mezcal margarita with grilled pineapple garnish

I am a margarita girl through and through. Slightly odd that the first margarita recipe I’m sharing here is a not a tequila cocktail but a mezcal margarita. The mezcal brings a smokey depth of flavor, which is contrasted and complemented with a honey syrup, pineapple juice, fresh lime, and triple sec. Grilled wedges of pineapple bring home those sweet but smokey flavors with a finger-friendly garnish. Cheers!

Make the honey syrup in advance (see recipe notes) and allow to cool. Prepare wedges of pineapple and brush them with a light layer of honey and a sprinkle of sugar. Grill over high heat for approximately 10 minutes until you see the sugar caramelize and give beautiful color to the pineapple. Then set the pineapple aside while you assemble the mezcal cocktail. Shake all the ingredients and pour over ice to serve, then add the pineapple wedges and enjoy this fresh and fun mezcal margarita!

Part of the fun of a margarita is a great glass to serve it in. Here’s a few resources for margarita glassware:

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mezcal margarita with grilled pineapple garnish

Grilled Pineapple and Honey Mezcal Margarita

  • Author: Stirs & Stripes


Margarita 2.0! A pineapple and honey mezcal margarita with grilled pineapple garnish. Smokey, sweet, and tangy for a twist on the classic margarita cocktail.


  • 2 oz mezcal
  • 3/4 oz triple sec
  • juice from 1/2 lime
  • 3 oz pineapple juice
  • 1/2 oz honey syrup (see notes below)
  • pineapple wedges for garnish


  • For the pineapple garnish, brush pineapple wedges with honey and sprinkle of sugar. Grill at high temperature for about 10 minutes until the sugar caramelizes.
  • In a cocktail shaker with ice, shake together all the ingredients until cold, about 15 seconds.
  • Strain in to glasses with crushed ice, and garnish with pineapple wedges.


For the honey syrup combine 3 oz honey with 1 oz boiling water and shake to dissolve the honey. Store sealed at room temperature. Recipe from NYTCooking.

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