FOR THE CHILE INFUSION
||Oaxaca pasilla pepper (substitutions: 2 morita or 1 chipotle pepper), roasted, opened, seeded|
|½ ||cup white mescal|
FOR THE COCKTAIL
||slices of ripe, firm pineapple, cored and cut into triangles|
|¼ ||cup cilantro leaves, coarsely chopped|
|1 ||cup white mescal|
|¾ ||cup lime juice |
|½ ||cup fresh orange juice|
|½ ||cup agave syrup|
PROCEDURE FOR CHILE INFUSION
Seal the pepper and mescal in a glass jar. Let stand overnight.
PROCEDURE FOR COCKTAIL
Heat a nonstick skillet over high heat. Brown the pineapple on both sides. Let cool, then combine with the remaining ingredients in a glass jar.
the pepper infusion and add to the cocktail mixture. Mix and let stand for 30 minutes in the refrigerator.
the cocktail immediately in a tall glass, over ice.
The Oaxaca pasilla or mixe pepper—known for its smoky and aromatic qualities—is one of many chiles that are native to Oaxaca. It grows in the Sierra Mixe mountains and is an ingredient in the region’s traditional cuisine, specifically for salsa chintextle (chintexle, chintexle) and salsa de chile pasilla oaxaqueño; mixes can also be stuffed with sweetened ground beef called picadillo and egg battered to make a snack or appetizer.