To the locals of Loma Bonita, it will forever be known as “The Pineapple Capital of The World“.

Once the largest regional producer of pineapple in the Americas, the fruit’s influence can still be seen in the towns’s art, music and even their futbol team.

Nestled in the fertile regions of Oaxaca, the birthplace of mezcal, what better tribute to both city and state than crafting a libation that celebrates the two great exports.

Loma Bonita

Here’s a drink that dances between sweet and tart, heat and smoky . A robust cocktail with legs that prance to a livelier tempo, yet always careens to a graceful finish.

 

LOMA BONITA

1 1/2 oz. Los Danzantes Joven Oaxaca Mezcal

1 1/2 oz. Fresh Pineapple

3/4 oz. Fresh Lime Juice

2-3  Jalapeno Slices

1/2 oz. Piloncillo Syrup

DIRECTIONS:

Muddle jalapenos slices, mezcal and piloncillo syrup together in a mixing glass until juices of jalapeno are released and piloncillo syrup is fully dissolved. Strain contents into a cocktail shaker.

Add ice to shaker along with pineapple and lime juices. Shake contents and pour into a tall iced glass.

GARNISH:

Garnish with both a single pineapple leaf and a skewer of pineapple, cherry and jalapeno.

 

Piloncillo Syrup

1 piloncillo cone (8oz )

1 cup water

1 cinnamon stick

1 star anise

DIRECTIONS:

  • Break piloncillo into smaller pieces and add to saucepan with water, cinnamon and anise.
  • Slowly stir contents over a medium heat until piloncillo has completely dissolves and contents arrive to a gentle boil.
    (usually about 8 to 10 minutes)
  • Continue stirring mixture until the desired viscosity of bar syrup in created. Allow to cool.
  • Once cooled, remove both star anise and cinnamon stick and transfer syrup to a squeeze bottle for ease of use.