cocktail
Pineapple Last Word
For pool-day sipping, we take the Mezcal Last Word and swap the maraschino liqueur for pineapple juice, then blend it with ice. Pineapple’s sunny acid and gentle sweetness pull the herbal Chartreuse and smoky mezcal into a juicy, slushy lane that actually drinks like summer, not a novelty cup.
Zero-proof take: replace mezcal with a smoky black tea concentrate and the Chartreuse with a non-alcoholic herbal aperitif; keep the lime and pineapple as written. Chill the coupe solid and use pebble or crushed ice so the blender hits a fine, even slush instead of chunky cubes.
Do Ahead
Juice lime and pineapple up to 6 hours ahead and refrigerate; blending and the charred lime garnish must be done to order for the right texture and aroma.
Ingredients
- 0.75 oz mezcal (espadín)
- 0.75 oz green Chartreuse
- 0.75 oz unsweetened pineapple juice (fresh or not-from-concentrate)
- 0.75 oz fresh lime juice
- 1 heaping cup crushed ice (about 6–7 oz by weight)
- Charred lime wheel, for garnish
- 0.5 oz 1:1 simple syrup
What Done Looks Like
In the glass, the slush should mound slightly with a glossy, pale-green sheen and slow beading at the edges. In the blender, the sound drops from rattly to smooth and the vortex thickens. If it pours like water, there’s not enough ice; if it won’t move, a splash more juice fixes it.
Instructions
- 01 Freeze a metal mixing bowl or the coupe for at least 10 minutes so it’s very cold. Chill the coupe until frosty; set aside.
- 02 Put 0.75 oz mezcal, 0.75 oz green Chartreuse, 0.75 oz unsweetened pineapple juice, and 0.75 oz fresh lime juice into a small pitcher and chill in the fridge or on ice for 2–3 minutes so the liquid is cold before blending.
- 03 Use 6 oz (by weight) of fresh, rock-hard crushed ice (not partially melted). If you use a blender, measure the ice on a scale, add the chilled liquid, then pulse on medium-high in 2–3 short 2–3 second bursts, checking texture after each set of pulses. You want a snow-fine slush with no large shards; total blending should generally be 6–10 seconds in short pulses depending on blender power.
- 04 Pour the slush through a fine-mesh strainer into the chilled coupe to remove any remaining large flakes, catching a smooth, spoonable slush. Taste and adjust immediately — if too sharp add 1/4 tsp simple syrup (or 1/4 oz) and re-blend briefly.
- 05 Garnish: quickly char or blister a lime wheel, let it cool 5–10 seconds, then express the oils over the surface by pinching the peel edge toward the drink; perch the cooled wheel on the rim or lay it gently on the slush. Serve immediately.
If It Goes Sideways
- Texture turns soupy after pouring, the blend was under-iced or over-blended—pulse in a handful more crushed ice and reblend 5 seconds, then re-strain.
- Herbal note steamrolls the fruit, the Chartreuse dominated—add 0.25 oz more pineapple juice and a small pinch of salt, quick blend, and serve colder.
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