Roasted Pineapple Infused Mezcal Recipe D.I.Y.

Roasted Pineapple Infused Mezcal Recipe D.I.Y.
Roasted Pineapple Infused Mezcal Recipe D.I.Y. Have a drink!

Roasted Pineapple Infused Mezcal Recipe D.I.Y.

Hey Guys and Gals, are you Looking for an awesome Roasted Pineapple Infused Mezcal Recipe? You now have no reason to look any further!


Step 1
  • 1 pineapple
  • 3 cups of mezcal


Clean core and chop your pineapple into one-inch cube.

Preheat the oven to 375 degrees. Place the pineapple on an unlined nonstick baking sheet and roast for one hour (or until slightly browned). Let cool.

Combine the pineapple and mezcal in a jar. Seal and shake. Let sit at room temperature for 48 hours.

Aging And Straining

Seal the container and let steep in a cool, dry place for 48 hours.

Get your cheesecloth to filter it helps to moisten the cheesecloth first so the liquid permeates more smoothly.

Once you get to the point where you have strained everything out, you can gently wring the cheesecloth to extract all of the remaining liquid and juice.

If you still need to strain your liqueur further due to lack of clarity, you can strain it 1 more time through a coffee strainer.

Served chilled and or over ice.

Congratulations, You Have Completed Making this Awesome Roasted Pineapple Infused Mezcal Recipe

You now need a bottle and a label which are cool enough to compliment your hard work. Honestly, if you put it into a cheap bottle, people will make fun of you. BUT, if it looks good, people will rave about it!

Notes on Utensils and Ingredients

  • Glass is always preferable when working with strong alcohol. Avoid plastic as much as possible.
  • Use organic ingredients to avoid pesticide residues.

Other Great Recipes for You to Check Out!

To spirits and cheers,

Binyomin Terebelo, Master Distiller and Drinkologist.

Image by StockSnap from Pixabay

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Written by Binyomin Terebelo
I love hearing from you about why you love something I wrote or published or a recipe I don't know. I am Master Distiller at Terebelo Distillery, Love all things alcohol. Freelance for Grogmag and blog recipes for Weekend Rabbi too.
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