45ml mezcal
15ml Marsala
30ml homemade tepache (see recipe)
15ml lime juice
10ml agave syrup
dried habanero chilli, chargrilled pineapple and Gran Mitla salt (agave worm salt), to garnish
½ cup brown sugar
4½ cups water
1 ripe fresh pineapple
1 cinnamon stick

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1.Add all ingredients except the garnish to a shaker filled with ice. Shake.
2.Strain over ice into a tumbler.
3.Garnish with a dried habanero chilli, chargrilled pineapple on a stick and a dash of Gran Mitla salt.
5.Put the brown sugar and water in a pot on a medium-low heat to combine until the sugar is dissolved.
6.Wash the pineapple and then remove the peel in large pieces.
7.Remove the ripe fruit from the core and keep the fruit for later.
8.Add the peel, core and cinnamon to the pot.
9.Cover with cheesecloth or a tea towel and set aside for 48 hours.
10.After 48 hours, remove the peel, core and cinnamon stick then keep refrigerated until ready to use.
11.It will keep for up to 7 days.

Drinks by Olivia Brophy & Edmundo Farrera / Photography Jamie Bowering