This spicy, smoky pineapple cocktail with mezcal is so easy, delicately tropical, a little sparkly and such an impressive pool-party signature! Who knew jalapeños could be so refreshing!?
Mezcal; the smoky, complex, South American spirit is very much en vogue at the moment, making this cocktail a thoroughly fashionable addition to your elegant summer parties. It’s also shockingly tasty, goes down quite easy, and is not as “light” as it tastes so you’ll want to sip nice and slowly.
I’m throwing a little pool party this weekend (which for a Brooklyn back yard means a 6 person kiddie pool with a nice frosty wine bucket and dramatic cheese plate right beside it), and I want a nice, bubbly, tropical, pineapple-y cocktail I can slide over to, and pour without leaving the pool. This is the one!
An Important Tip!
Spicy cocktails like these make GREAT signatures at parties because people drink them slower 😉 However, some folks might find it a little too spicy, so I like to have a nice bottle of straight, un-spicy pineapple juice right next to the cocktail station so they can cut the spice a bit if they want to.
A Few Common Questions:
1. How do you make jalapeño infused pineapple juice?
To make spicy jalapeño infused pineapple juice, you’ll cut 1 jalapeño and place it in 8 oz. of pineapple juice for 24 hours. This juice will make a mild spicy cocktail. If you want to make it spicier, add 2 chopped jalapeños to 8 oz. of pineapple juice for 24 hours. This will make it medium spicy. If you want it REALLY spicy, you’ll use 2 jalapeños for 24 hours, then add a tsp. of red pepper flakes for just a half hour to give it a real nice sizzle.
2. What kind of pineapple juice should I use?
You can use the Dole canned pineapple juice but for a tastier, fancier cocktail, I would go with R.W. Knudsen’s pineapple juice (I have no affiliation with R.W. Knudsen’s brand… it’s just tasty ). It doesn’t have that artificial pineapple flavor or added sugar, and it’s organic, and that’s always lovely.
3. How do I make this spicy pineapple cocktail in a batch, instead of a single cocktail?
Simply mix 2 cups jalapeño infused pineapple juice, 1 cup mezcal, 1 cup prosecco, ¼ cup Malibu rum, and ¼ cup fresh lime juice.
Help Yourself to More Summer Cocktail Inspiration!
- Tropical Watermelon Sangria
- Sparkling Pink Grapefruit Cocktail with Cucumber
- Pretty Pink Gin & Tonics
- Honeydew & Cucumber White Sangria
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The “Hawaiian Bonfire” Spicy Pineapple Cocktail
Ingredients
For the Jalapeño Infused Pineapple Juice
- 1 cup pineapple juice
- 1 jalapeño – 2 if you want your cocktail spicier
For the Cocktail
- 2 oz. jalapeño infused pineapple juice
- 1 oz. mezcal
- ¼ oz. Malibu rum
- ¼ oz. fresh lime juice
- 1 oz. prosecco
Instructions
For the Jalapeño Infused Pineapple Juice
- Chop a jalapeño and add it to a cup of pineapple juice for 24 hours. To make a spicier cocktail, add a second chopped jalapeño.
For the Cocktail
- Add 2 oz. spicy pineapple juice, 1 oz. mezcal, ¼ oz. Malibu rum and ¼ oz. fresh lime juice to a shaker with ice. Shake vigorously. Remove shaker top and add 1 oz. prosecco. Gently stir, replace the top and pour into chilled glass.
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