Slice a fresh pineapple horizontally into large rounds. Char the rounds on a grill for 2–3 minutes per side, until grill marks form and the edges caramelize, or sear on a hot cast-iron skillet for 1–2 minutes until the sugars blister. Let the pineapple cool to room temperature, then blend with fresh lime juice and a touch of agave syrup until smooth. If too thick, add a splash of water for a pourable consistency. Add 2 oz of the charred pineapple purée to a shaker with ice, tequila, and chilé liqueur. Shake for 10 seconds. Chill your glass briefly with ice water, then discard. Rim with chilé salt, strain the cocktail into the glass. Garnish with a pineapple slice and enjoy — you deserve it.
cocktail
cocktail
cocktail
