Recipes / Drinks

Rob Floyd’s Piña en Fuego

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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.
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Beijos xx
Women of Today

All photographs by Haylei Smith

by Camila Alves McConaughey