– fresh pineapple wedge– chili-lime seasoning (such as Tajín)– 2 1/2 cups frozen pineapple chunk– 1/2 cup ice cube– 6 tablespoons pure pineapple juice
INGREDIENTS
– 4 tablespoons mezcal (preferably Monte Alban)– 1/2 cup canned cream of coconut (such as Coco Lopez)– 1/4 teaspoon seeded and finely chopped fresh habanero chile– maraschino cherry for garnish
Rub half the rim of 2 chilled rocks glasses with a pineapple wedge.
MAKING PROCESS
Dip the rim of each glass into a plate filled with chili-lime seasoning and set aside.
In order as listed, place frozen pineapple chunks, ice cubes,
pineapple juice, mezcal, cream of coconut, and habanero
in a blender and process until smooth, about 25 seconds.
Pour evenly into prepared glasses and garnish with a pineapple wedge and maraschino cherry.