The classic margarita is built for room temperature. On a Costa Rican beach in March, with 85% humidity and a 2 p.m. sun, you need something rounder, sweeter at the edges, with more body to outlast the ice melt. The Mezcalita: a pineapple-and-lime mezcal margarita, does exactly that.

Ingredients

- 2 oz Mezcal Sacrvm (Espadín or Ensamble, save the Madrecuishe for sipping) - 1 oz fresh lime juice (about 1 medium lime) - 1 oz fresh pineapple juice (about 1/4 cup pineapple) - 1 oz agave syrup (50/50 agave nectar + water) - Tajín for the rim - Lime wheel + pineapple wedge for garnish

Build

1. Rim the glass. Run a lime wedge around the lip of a rocks glass, then dip in tajín. Set aside. 2. Shake. Combine mezcal, lime, pineapple, and agave in a cocktail shaker with ice. Shake hard for 10-12 seconds, the pineapple needs the agitation to integrate. 3. Strain. Pour over fresh ice in the rimmed glass. 4. Garnish. Slip in a lime wheel and a pineapple wedge.

Notes

- Use fresh pineapple juice. Canned tastes flat, the bright tartness only comes from fresh. If your bar doesn't run a juicer, pulse pineapple chunks in a blender and fine-strain. - The agave syrup ratio matters. 50/50 is right for fresh pineapple; if you're using canned, drop to 0.75 oz syrup because canned juice has added sugar. - Crushed ice is better than cubes for the pour. Heavier dilution holds the drink together longer in heat.

Why it works

Espadín mezcal has enough smoke to cut through pineapple's sweetness without bullying the citrus. Tajín on the rim is the bridge, chili and lime in dry form, so each sip is a chili-citrus-fruit-smoke chord rather than four ingredients shaking hands. The drink reads as Mexican but lives on a Costa Rican beach as comfortably as a piña colada.

Order Sacrvm in Costa Rica

Casa Sacrvm is available for retail delivery anywhere in Costa Rica, call +506 8506-5999 or order via our products page.