Cheers to our favorite Liquid Chef Rob Floyd for introducing us to this Piña en Fuego cocktail recipe! We’re pretty sure any tequila or mezcal-lover is going to enjoy it as much as we did at the Women of Today at The Vintage Round Top event. A little bit sweet and just the right amount of spicy, this one hits all the right notes! Just be careful to not over-muddle your jalapeño – otherwise, your drink will become bitter. Simply press it until you hear it crunch.
Camila practices her bartending skills with Rob Floyd (far left) and Clint Harp (right)
Piña en Fuego
- 1 slice jalapeno (or to taste)
- 2 chunks fresh pineapple
- 3/4 oz. lime juice
- 1/2 oz. agave nectar
- 2 oz. tequila or mezcal
- ground pepper
- Hawaiian black lava sea salt (optional)
- In a shaker, gently press jalapeño to express oil.
- Add pineapple and muddle.
- Add remaining ingredients except black pepper and shake with ice.
- Strain into a rocks glass (salt the rim according to your preference) with 3 ice cubes and garnish with a sprinkling of fresh ground black pepper.
Women of Today
All photographs by Haylei Smith