INGREDIENTS

11/2 oz mezcal Espíritu Lauro

1/2 oz Patrón Citrónge orange liqueur

2 slices charred pineapple

1/2 oz lime juice

1/4 oz yuzu juice (or sub 2 parts lemon to 1 part orange)

1/4 oz simple syrup (equal parts sugar and water)

INSTRUCTIONS

Cut a few wheels of pineapple and place on a hot grill. Cook pineapple on both sides until pineapple begins to char. Remove from grill, let cool, and cut into one-inch chunks.

On a small plate, mix the coarse salt with the dried chipotle powder. Cut a slit in a lime wedge and run it around the rim of a rocks glass, then dip the glass in the chipotle salt to coat the rim of the glass. In a mixing glass, combine 2 pieces of grilled pineapple, 4 sage leaves, simple syrup, and muddle.

Add lime juice, yuzu juice (or lemon/orange), Patrón Citrónge Orange, and Patrón Silver,top with shaking tin, and shake vigorously with ice to chill.

Doble strain into the chipotle salt-rimmed rocks glass over fresh ice Garnish with a slice of charred pineapple and a sprig of fresh sage.