La Pina Cocktail

  • Makes 1 drink
  • PREP: 5 minutes
  • TOTAL TIME: 5 minutes

Margarita, who? This mezcal pineapple cocktail is so easy-drinking and refreshing.

This recipe comes from the Tex-Mex cookbook Amá, written by Josef Centeno, chef-owner of Bar Amá in Los Angeles. Here's why he loves it so much: "Smoky mezcal, fresh pineapple juice, serrano chile, and cilantro—this is one of my favorite cocktails. The mezcal gives it some edge, and the pineapple makes it easy-drinking."


Reprinted from Amá by Josef Centeno and Betty Hallock with permission by Chronicle Books, 2019. Photographs copyright © 2019 by Ren Fuller.

  • 1

    large ice cube, plus more ice cubes for the cocktail shaker 

  • 1

    slice serrano chile, seeded 

  • 5

    or 6 fresh cilantro leaves 

  • 2

    ounces (60 ml) mezcal 

  • 1

    ounce (30 ml) fresh pineapple juice 

  • ¾

    ounce (22.5 ml) simple syrup (recipe follows)

  • ½

    ounce (15 ml) fresh lime juice 

  • 1

    pineapple leaf, for garnish 

Shop this recipe

AMA: A Modern Tex-Mex Kitchen
AMA: A Modern Tex-Mex Kitchen
$29.00

Meaty stews, breakfast tacos, tres leches cake, crunchy salads, slow-cooked meats, fresh cocktails—Josef Centano's recipes bring diverse and delicious flavors into your own kitchen. The chef-owner of Amá in Los Angeles, Centano's exploration of Tex-Mex cooking is organized into chapters by type of food, so it's easy to find your go-to recipe for any occasion.

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