Cocktail & Other Recipes By Spirit Tequila & Mezcal Cocktails

Eastern Sol

yellow-hued eastern sol cocktail in a hurricane glass with a float of angostura bitters on top

Schulson Collective

Grills aren’t just for cooking meat, and grilled fruit isn’t just for eating. With a little ingenuity, ideally that supplied by an accomplished bartender, you can incorporate grilled ingredients into cocktails.

The Eastern Sol proves the point by merging a DIY grilled pineapple puree with mezcal, passionfruit, lime juice, ginger and Angostura bitters. It’s tart and refreshing, providing natural sweetness from the pineapple, rendering simple syrup or other sugars unnecessary.

“This drink has layers of fruits that you would typically find stacked with rum, but we decided to go with mezcal instead for a smoky burst that plays with grilled pineapple,” says drinks pro Jefferson Oatts, who created the drink for Monkitail at the Diplomat Beach Resort in Hollywood, Florida. “Pineapple can go a lot of different ways.” Charring it tames the acidity, and if you use a charcoal grill, it will also impart a smoky note, he adds.

That smoky note blends seamlessly with the mezcal, passionfruit and spicy ginger, giving you a savory and unique cocktail perfect for backyard barbecues or any time you want to break out the grill.


  • 1 1/2 ounces Del Maguey Vida mezcal

  • 1 ounce grilled pineapple puree*

  • 3/4 ounce passionfruit puree

  • 1/2 ounce lime juice, freshly squeezed

  • 1/2 ounce ginger, freshly grated

  • Garnish: Angostura bitters float


  1. Add the mezcal, grilled pineapple puree, passionfruit puree, lime juice and grated ginger into a shaker with ice and shake until well-chilled.

  2. Strain into a hurricane glass over fresh pebble ice.

  3. Float Angostura bitters by dashing them on top of the drink.

*Grilled pineapple puree: Remove the skin and top from a ripe pineapple and cut into 1/3-inch slices. Grill until caramelized. Add caramelized pineapple slices to a Vitamix or powerful blender, and puree until smooth.