Oaxacan Gold Margarita

For the roasted pineapple puree:

• 4 c of fresh pineapple chunks
• 1/2 c sugar
• 1/2 tsp vanilla

Preheat your oven’s broiler – with the rack placed about 5″ from the heat.  Line a baking pan with aluminum foil.  Put the pineapple chunks in a single layer in the lined pan and broil until the top of the pineapple is moderately charred – around 8 minutes.  Watch closely.  Allow the pineapple chunks to cool slightly, then put them in a blender, along with the sugar and vanilla and puree.  Add enough water to the puree to have a total of 2 1/2 cups and blend again.  Strain the mixture, stirring – not pushing – with a spoon to get as much liquid through as possible.

For the 4 Oaxacan Gold Margaritas:

• 3/4 c mezcal
• 1/4 c lime juice
• 1 1/4 c strained pineapple puree (add a little more water to the puree, if you’re a little short on the amount)
• ice

Shake the mezcal mixture with the ice (in several batches, if necessary).  Strain into martini glasses and serve.