1oz True Grenadine Syrup
2oz pineapple juice
1/2 Grilled lime (grill flesh side down until dark grill lines appear)
For The Cocktail:
Rim the glass with the chili sugar salt (see recipe below). In the bottom of the glass, muddle the grilled lime half, being careful not to knock the sugar salt off the rim. Add ice on top of the lime. Shake the mezcal, grenadine, and pineapple juice over ice, strain into the glass. Garnish with lime, mint, pineapple or all three together.
For the Chili Sugar Salt Rim:
In a small tupperware, combine 1/4 cup kosher salt with 1/3 cup turbinado sugar and 1 tsp chili powder. Close and shake to combine. Save excess for another cocktail day.
Vintage highball glass in the photo courtesy of our friends at The Hour, a vintage and contemporary cocktail-ware company based in Alexandria, VA.