Mezcalita del Ocaso

In Recipe by Sean18 Comments

Mezcalita del Ocaso

Sunset Mezcal Cocktail

This was a first. Actually it was several firsts.

This is the first cocktail I’ve made for Diversivore. It was also the first cocktail I’ve ever invented. It was also the first blogging-community project I’ve ever participated in. Lots of firsts – so there’s plenty to say. I’ll try to keep it short and sweet, because you, my dear readers (of appropriate age), are going to want to go and buy a pineapple, some chilies, and some great mezcal very soon. But before I talk about the ‘firsts,’ let’s talk about the drink.

I am decidedly not a fan of heavily sweetened fruity drinks. The overabundance of vodka-laced adult-slurpees out there bores me to tears. But I love cooking with fruit, and I love incorporating it into savoury dishes – the key is always balance, and putting the flavours ahead of the sweetness. So I thought it might be fun to make something fruit-based that I’d actually enjoy drinking. With Father’s day coming right up, I thought it might be fun to just embrace the Dad-domain stereotype and make this all about smoke, fire, and the grill. The result is bold, powerfully flavoured concoction, made smoky thanks to the outrageously good mezcal, earthy and herbal thanks to the chilies, and perfectly sweet-sour thanks to the grilled pineapple. The whole thing is quite literally topped off with a tangy and visually exuberant hibiscus flower agua fresca (which is easily good enough to drink on its own).  It’s a drink that you build; the cocktail itself takes only minutes, but you start by really creating the ingredients. There’s something wonderfully absurd (not to mention delicious) about a cold drink that was born over fire.

Back to the firsts. As I mentioned, this is both the first cocktail I’ve ever published and the first cocktail I’ve invented. Because I try to focus heavily on the educational side of things here, I don’t particularly want to alienate any readers under the legal drinking age. So if you can’t, won’t, or don’t drink, let me also say for the record that this makes a really great booze-free mocktail – check out the recipe notes below for more.  I think one of the best things about this drink is that it doesn’t leave out the non-drinkers – I had a mocktail and a cocktail taste-tester, and enjoyed both immensely.

I also had a lot more fun with this than I thought I would. Truth be told, I don’t tend to make a lot of cocktails. I think I’ve long held notions of cheap vodka and bottled mix – two things that have never appealed to me. But alcohol can be so important in good cooking, and there’s an ever-growing return to artisanal and ingredient-based brewing and distilling, and I thought it would be fun to approach a cocktail like a true recipe. As it turns out, inventing a cocktail is a lot like inventing any other recipe; you start by thinking about the flavours and how they can best work together, and then build from there. I think inventing a drink seems bizarre to a lot of us – even more so than inventing a meal, but if you really appreciate the ingredients, ideas start to grow in your mind.

So was it fun? Uh, yeah. Big time. I had a phenomenal time making this, and I was incredibly pleased with the results. I make up new recipes all the time, but making up a drink was a wonderful challenge, and it was great to approach these flavours from a totally different perspective. I have a distinct feeling this will not be my last foray into mixology.

As for the final first (now there’s an odd clause), this project was actually part of a wonderful collaboration with a group of my fellow Canadian food bloggers. We started a little group called Connecting Over Cocktails, and this is our first Dionysian offering to the world. Once you’ve checked out this recipe, scroll down or click here to read about all of the incredible drinks that these wildly talented people have come up with. I had a great time, and I’m incredibly pleased to be part of such a talented group.

Recipe Notes

This can look like a lot of work for a drink, but you’re making a couple of amazing ingredients, and these can be made ahead of time. If you do work ahead, the actual drinks come together extremely quickly. Plus you get the satisfaction of having a drink that goes way beyond simply mixing a bunch of bottled ingredient – this has a deep, complex, memorable flavour.

This makes a great virgin cocktail too – see the notes below about mezcal.


This stuff is amazing, and you could EASILY use it beyond this drink. Make a salsa out of it (add some red onion and cilantro, for example) and serve it with chicken or fish and it would be stellar.  The puree takes a bit of time and planning, but it’s not difficult. Make sure you leave yourself enough time to get it done, and if possible do it a day ahead of time. If you do, the drinks themselves come together in a flash.  As for the ingredients, don’t be intimidated by the specific Mexican components. They’re easy to work with, and if you can’t find then, keep reading for replacements.

Piloncillo is a wonderful Mexican cane sugar, minimally processed. It generally comes in solid, blunt-ended cones, and it’s usually very hard. Grating it with a fine box grater or microplane yields airy and soft light brown sugar that can easily be incorporated into dishes. If you can’t find piloncillo, you can substitute a light brown sugar, or even a pure crystalline cane sugar, though you’ll want to ensure that you dissolve it well in the lime juice.

Cascabel chilies, or rattle chilies, are a wonderful and versatile chili to add to your repertoire. For the record, they DO NOT make this a spicy drink. Cascabels are quite mild, and one of them (with seeds removed) spread over 6 drinks makes the heat nearly, if not completely, unnoticeable. The chilies are important because they add an earthy, fruity, almost herbal quality that works extremely well with both the pineapple and the mescal.  If you can’t get cascabels, you can used guajillo or puya chilies.  If you do want a little fire in your drink, substitute arbol chilies, or dried bird’s eye chilies.  If you absolutely can’t can’t find good whole chilies, substitute 1 teaspoon of the best quality crushed chilies that you can find, preferably very few or no seeds.


In this case, you’re actually making a drink to add to the drink. Hibiscus, rehydrated in sweetened water, makes an amazing tea or agua fresca. The amount that this recipe makes is actually more than you’ll need, so feel free to either cut it in half, or drink the leftovers separately.  You’ll also end up with extra rehydrated flowers – they’re quite nice, and can be incorporated into cakes, cookies, ice cream, etc.  Hibiscus flowers are also called Jamaica flowers, and they can be found at any good Latin American or Caribbean grocery store.  They often pop up at Indian grocery stores too.  If you can’t find hibiscus flowers, you can look for hibiscus herbal tea (make sure that hibiscus is the only or the primary flavour).  Substitute two bags for the flowers in order to make the agua fresca, though you obviously won’t be able to use rehydrated flowers as a garnish.  If you can’t find any at all, you could use unsweetened cranberry juice for a relatively similar effect.

As with so many dried, irregularly shaped ingredients, it’s exceptionally difficult to provide a volume measurement for hibiscus flowers (which is why I gave a weight measurement). That being said, 15 g will generally equal about 1/4 cup.

I used honey in the agua fresca because I like the taste, but you could easily substitute agave nectar to make it a) vegan, and b) pleasantly agave-centric.  After all, mezcal is made from agave!

The hibiscus agua fresca is best made ahead of time, as you’ll want it cold and ready to use.  It can be made several days ahead of time.


Mezcal is tequila’s rustic cousin (I personally like it a lot more), and the two spirits have a lot in common. But what sets nezcal apart is its distinctive, smoky punch.  This cocktail has an unmistakable and bold smokiness that helps to mellow and balance the sweet and sour flavours of the fruits.  If you’re not a fan of smoke, or you simply can’t find a good mezcal, you can use tequila (of course then it’s not a mezcalita).

If you want to omit the alcohol altogether, this makes a great virgin cocktail.  The pineapple puree and hibiscus agua fresca components are wonderful alone, and they aren’t overbearingly sweet.  The chilies and the grilling process bring a lot to the table – in fact, if you do omit the mezcal, I might recommend grilling the pineapple a little longer to give the drink a bit more of the grilled and caramelized taste.  In the end it’s a mocktail with actual character, which is always a plus.

For the record, I used Montelobos Mezcal from Oaxaca for this cocktail, and I loved it.  It’s sustainable, USDA organic, and really, really good.  Also for the record, I’m not being paid to say this – I just think it’s a wonderful spirit.

Connecting Over Cocktails

As I mentioned above, this recipe (do you call drinks recipes? I need to get some books…) was part of a collaboration among a wonderful group of Canadian food bloggers. Each of us has published a new drink today, and I’m happy to tell you a bit about all of them here. I hope you’ll check out their drinks, and their sites – these people are incredibly talented, and I’m happy to call them my colleagues, and my friends.

Cassie at Crumb Kitchen has crafted a stellar Spiked Strawberry and Basil Limeade.

Jared at The Hesitant Chef (who is something of a home-brewing guru) has made a lovely Minted Cucumber and Gin Gimlet Cocktail.

Justine Celina, whose eponymous and gorgeous blog is constantly astonishing, has gifted us with a summery Rose Lychee Elderflower Sangria.

Dana at Killing Thyme is knocking our socks off (and proving that great minds do think alike) with her Pineapple Pepper Punch.

Taylor from The Girl on Bloor has put together a wonderful Watermelon Cucumber Mojito.

And last but not least, I want to give props to the wonderful Kristy Gardner of She Eats.  Kristy is part of our lovely little social group, but she couldn’t join us this month.  She’s a wonderful writer, and she has a great book all about cooking with cocktails coming out soon.  If you don’t know her already, I hope you’ll check her out.

Til next time – Cheers.

Nutrition Facts
Mezcalita del Ocaso
Amount Per Serving
Calories 110 Calories from Fat 0
% Daily Value*
Total Fat 0.02g 0%
Saturated Fat 0.002g 0%
Polyunsaturated Fat 0.005g
Monounsaturated Fat 0.002g
Sodium 4mg 0%
Potassium 42mg 1%
Total Carbohydrates 27g 9%
Dietary Fiber 1g 4%
Sugars 22g
Protein 1g 2%
Vitamin A 1%
Vitamin C 70%
Calcium 2%
Iron 1%
* Percent Daily Values are based on a 2000 calorie diet.

Nutritional Summary

I was pleasantly surprised here. You’re not adding a ton of sugar, and there’s only 1 oz (30 ml) of alcohol per drink, so it’s not calorie-laden. It’s also quite high in Vitamin C thanks to the pineapple – though I don’t think most nutritionists out there would recommend drinking as a way to up your vitamin intake.

This is an alcoholic beverage (unless you make it a mocktail obviously), which means added calories. Consume in moderation, and always drink responsibly.

Ingredient Pages

No ingredient pages have been written yet for any of the ingredients in this recipe.  Like to see one?  Let me know in the comments below or by email.

Pantry Pages

  • Vegetarian
  • Dairy-free
  • Gluten free

Recent Mexican Recipes

Sort By Rand
  • Pico de gallo, or salsa fresca - uncooked tomato, onion, cilantro, and pepper salsa -
    Pico de Gallo
    Pico de gallo is simple to make and easy to love. This recipe uses multiple measurements to make consistent batches, as well as annotations and variations in case...
  • Arroz Verde - Green Rice made with Poblanos and Cilantro -
    Green Rice - Arroz Verde
    The words "Rice Side Dish" might not necessarily evoke excitement, but in this case it definitely should. Mexican rice bridges a gap between plain add-on and complex creation;...
  • Shakshouka Rancheros - Eggs poached in a spiced tomato sauce, loaded with Mexican flavours and ingredients -
    Shakshouka Rancheros
    Eggs poached in a richly spiced tomato sauce make for a popular breakfast throughout the Middle East and much of the Mediterranean. But as luck would have it,...
  • Mexican Christmas Salad with beets, oranges, and jicama -
    Mexican Christmas Salad
    If you're stuck in a salad rut, this will get you out in spectacular fashion. Mexican Christmas (or Christmas eve) salads are colourful and loaded with the amazing...
  • Halibut escabeche - cooked and marinated with olive oil, vinegar, garlic and jalapenos -
    Halibut Escabeche
    When you think about making fish, you probably don't think about making it a week ahead of time and letting it sit in the fridge. Many of you...
  • Spent-hen Chicken Tacos and Soup, made together in an InstantPot electric pressure cooker -
    Instant Pot Mexican Stewing Hen - For Soup & Tacos
    Spent hens (aka stewing hens) have a stronger, richer, deeper flavour that more than makes up for their less-tender meat. When prepared in a pressure cooker, they're easy...
  • Spot Prawns and Rajas (Roasted Poblano Pepper Strips) in a Creamy Buttermilk or Jocoque sauce -
    Spot Prawn and Raja Enchiladas with Buttermilk Sauce
    It's spot prawn season, which means it's time for amazing seafood. It also means that it's time to do some mental math to figure out if it's cheaper...
  • Seafood Soup with Red Pipian Sauce -
    Red Pipian Seafood Soup
    Mole doesn't have to be insanely complicated. Red pipian sauce is packed with flavour, but fairly easy to prepare. It's also easy to transform into a rich, velvety...
  • Smoky Mexican Oyster Mushroom Soup -
    Smoky Mexican Oyster Mushroom Soup
    Mushrooms are not terribly well-represented in Mexican food outside of Mexico, but they're very popular and used to great effect. This recipe from Veracruz utilizes smoky chipotle peppers...
  • Carne Asada Borracha - beer and guajillo chili marinated flank steak -
    Carne Asada Borracha
    Carne Asada Borracha basically means drunken grilled meat. That description, while accurate, barely touches on just how amazing and delicious this dish really is. Flank steak is...
  • Pambazos con Huevos - perfectly messy Mexican stuffed sandwiches, drenched in guajillo sauce and fried -
    Pambazos con Huevos
    Mexican sandwiches, soaked in guajillo chili sauce and fried, served with spiced potatoes and a creamy egg-tomatillo salsa verde. This is some seriously delicious (and seriously different) messy comfort...
  • Pressure cooker Carnitas con Queso (tender beef bites with crispy melted cheese) -
    Instant Pot Carnitas con Queso
    Deliciously tender Mexican pork, finished with crispy, bubbly cheese. The 'Con Queso' part involves a griddle or frying pan, but all the hard work necessary to get deliciously...
  • K'uut Bi Ik (Dried Chili Salsa) made with morita chipotles for a smoky and delicious twist on the Yucatecan classic -
    Smoky Dried Chili Salsa (K'uut Bi Ik)
    Nothing finishes a good Mexican recipe like a really great salsa. While cooked and fresh salsas are wonderful, it's hard to beat the simplicity and impact of k'uut...
  • Mezcalita del Ocaso - Mezcal cocktail with grilled pineapple, chili, and hibiscus agua fresca -
    Mezcalita del Ocaso
    A Sunset Mezcal Cocktail, made with grilled marinaded pineapple, lime, cascabel chili, hibiscus agua fresca, and of course bold and smoky mezcal. This is my kind of drink...
  • Chicken tinga, served as tacos with pico de gallo, avocados and cheese -
    Chicken Tinga
    The "Mexican" section of the grocery store is, generally speaking, something of a misnomer. At best, it's more of a Tex-Mex hub. At worst, it's all about...
  • Puerco Pibil - Yucatecan slow-cooked pork made here with an Instant Pot pressure cooker -
    Pressure Cooker Puerco Pibil
    A classic and unforgettable Yucatecan Mexican dish, modified here for an electric pressure cooker (specifically my beloved Instant Pot). Because this is Diversivore, you know that means that...
  • Yucatecan Mexican Fish Tacos with Green Peach Salsa -
    Yucatecan Fish Tacos with Green Peach Salsa
    Who doesn't love a good taco? Fish tacos have possibly become the all-star in the taco world over the last few years, and for good reason. But...

Share this Recipe

Mezcalita del Ocaso - Mezcal cocktail with grilled pineapple, chili, and hibiscus agua fresca -
Mezcalita del Ocaso
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 0
Rating: 0
Rate this recipe!
Servings Prep Time
6 drinks 1 hour
Cook Time Passive Time
30 minutes 1-2 hours
Servings Prep Time
6 drinks 1 hour
Cook Time Passive Time
30 minutes 1-2 hours
Mezcalita del Ocaso - Mezcal cocktail with grilled pineapple, chili, and hibiscus agua fresca -
Mezcalita del Ocaso
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 0
Rating: 0
Rate this recipe!
Servings Prep Time
6 drinks 1 hour
Cook Time Passive Time
30 minutes 1-2 hours
Servings Prep Time
6 drinks 1 hour
Cook Time Passive Time
30 minutes 1-2 hours
Roasted Pineapple Puree
Hibiscus Agua Fresca
To Serve (Per Drink)
Servings: drinks
Roasted Pineapple Puree
  1. (Note: the pineapple can be marinaded a day in advance, and the entire mixture, minus ice, can be made up to a day ahead of time in order to speed up drink making). Cut the top third of the pineapple off and set it aside. Peel, core, and cut the remaining bottom two thirds of the pineapple into long, thick pieces. The easiest way to do this is to halve the pineapple the long way, then cut the halves again into long thirds or quarters. At this point, it's easy to cut the skin and the tough core off of the pieces. Note that if you do have a preferred method for cutting pineapple, feel free to use it, as long as it yields pieces large enough to grill.
  2. Remove the stem and seeds from the cascabel chili. Toast the chili in a hot, dry skillet for about 2 minutes, or until darkened and fragrant, then remove from heat. When the chili is cool enough to handle, chop it into relatively small pieces.
  3. Combine the pineapple, chili, lime juice, and grated piloncillo (or brown sugar) in a large bowl or container. Set aside to marinade for at least 2 hours, or overnight.
  4. Remove the pineapple pieces from the marinade, but DO NOT discard the marinade. Cut the reserved pineapple top from step 1 into rings (skin on or off, depending on your presentation preference). Preheat an indoor or outdoor grill to a high heat (about 200 C/400 F). Grill the marinaded pineapple for 5-6 minutes, turning a few times to get a little char all around. Grill the reserved pineapple slices for about 2 minutes per side, or just long enough to leave nice grill marks.
  5. Place the grilled marinaded pineapple in a blender or food processor along with the leftover marinade. Blend until smooth. This can be kept refrigerated until ready to use. When you're ready to make the drinks, blend the mixture with the ice cubes until smooth. Cut the grilled un-marinaded pineapple into wedges and set aside.
Hibiscus Agua Fresca
  1. (Note this step can be done up to several days in advance) Combine the water and honey in a sauce pan and bring to a gentle boil.
  2. Add the hibiscus flowers and reduce to a simmer. Cover and simmer for 15 minutes. Remove from heat, strain out the flowers and refrigerate the liquid and flowers separately (ensure that the liquid has cooled completely before using).
To Serve
  1. If you haven't already done so, blend the pineapple with the ice until smooth.
  2. Add 1 oz (30 ml) of mezcal to a martini glass. Pour 2 oz (60 ml) of the pineapple puree over this and mix gently.
  3. Mix the hibiscus agua fresca with the remaining 1/2 oz (15 ml) of pineapple puree and pour gently over the drink. It should settle in patches or a spiral in the drink.
  4. Garnish with a roasted pineapple wedge and/or pineapple with hibiscus flours. Serve immediately
Recipe Notes

Piloncillo is Mexican cane sugar. It generally comes in blunt-ended cones, and it's usually quite hard. Grating it with a fine box grater or microplane yields airy and soft light brown sugar that can easily be incorporated into a number of dishes. If you can't find piloncillo, you can substitute a light brown sugar, or even a pure crystalline cane sugar, though you'll want to ensure that you dissolve it well in the lime juice.

Cascabel, or rattle chilies, are a mild and versatile Mexican dried chili.  If you can't find them, you could substitute a small guajillo (or even half of one), or a puya chili.  If you want to actually feel some heat in the drink, you could use an equivalent weight of arbol or dried bird's eye chilies.  If you can't find any of these, use 1 tsp of the best quality crushed chilies you can find, preferably with few or no seeds.

Powered byWP Ultimate Recipe
text copyright


  1. Great photo Sean! I was recently listening to BA Mag’s podcast and there was a discussion on grilled stone fruit for sangria which I thought sounded amazing. Then you published this! Perfect for Father’s Day! I hope you get to enjoy a couple of them tomorrow. 🙂

    1. Author

      Thanks Samantha! That does sound amazing – and I’m glad for the lovely little coincidence. It certainly got me thinking about grilling fruit in general!

    1. Author

      Thanks Sofia! It was fun to make, and a great group to work with. And no, I haven’t read it, but it TOTALLY sounds like it’s up my alley! I’m going to have to find that at the library!

  2. This drink and everything about it sounds delightful. So does your collaboration. I too abhor sweet drinks ( no offense but that elderberry one makes me feel like my teeth would fall out! blaaach!)
    I loved how you tackled the whole Father’s Day thing. What a great idea! I think you should work at recipe development and marketing for the LCBO – just sayin’

    1. Author

      Thank you Kellie! I’d never really thought much about mixology before this drink, but I loved making it. Perhaps I should start approaching some of those organizations… 🙂

  3. Love so many things about this, including that it can be made with or without alcohol. I am also not a fan of overly fruity and sweet drinks, so this looks like the perfect experiment to test out this weekend!

    1. Author

      Thank you Carrie! It’s great as a mocktail, though I must admit I love the smoke from the mezcal. I hope that your experiments with it go well!

  4. Great minds my friend, great minds!
    This beverage is so unique and I’m kind of pissed that I can’t have one right now. Haha. It just looks so moody and smoky. I do tend to enjoy tequila as well, so I’d like to be introduced to its cousin. I think we’d get along – at least for a little while. Tequila does tend to get confrontational after some time…

    I’m glad you had fun playing mixologist and I can’t wait to see what else you come up with! I, on the other hand, wasn’t a great mixologist. I mean, after every screwed up drink, you become a little less coherent and capable. So, that’s an obstacle. Haha.

    1. Author

      Indeed they do! (Though the second half of that quote has always bothered me – it’s “Great minds think alike; fools seldom differ.” – so… we’ll just assume that we fall into the former category).

      I’m really glad you liked it – and I definitely think you’d like the mezcal. I must say I don’t know if I agree with your characterization of your mixology skills – after all, your ‘mistakes’ sound like they were probably a fair bit of fun. 🙂

  5. Yes, please! I spent a week in Oaxaca a few years ago, eating and drinking my face off, and everything about this cocktail brings me back to that wonderful trip. I’m not much for syrupy-sweet fruity drinks either, but this combination of sweet and smoky and spicy and tangy? Right up my alley.

    1. Author

      Ugh, I’m jealous. I’ve been to Mexico a few times, but not Oaxaca. It seems like a culinary haven. I’m glad this recipe speaks to you (and brings you back there)!

  6. This just looks and sounds absolutely freaking amazing. I really want one. I love that it isn’t too sweet, and the smokiness. And the colour! We are big fans of spicy in my house so when I make these, and I will, I’ll substitute a little hotter chili. Gorgeous photo, too.

    1. Author

      Thanks Colleen! It was awfully good, if I do say so myself. The smoky mezcal really did it for me – I’m sure it would be good with tequila, but I just love the hit of smoke. If you do make it with a hotter chili, I’d recommend trying dried puya chilies if you can find them (that link goes to a Pantry Page describing how to find/choose/use them). Fairly comparable in flavour to a cascabel, but hotter. Alternately, for serious fire, you could try a couple of arbol chilies. Let me know how it goes!

  7. ALL those cocktails sound wonderful! Now I’m thirsty…
    Seriously though, that’s a lot of work just for a cocktail, lol, even just grating the sugar! I hope they were delicious (I bet they were) and hey, if you’re looking for more cocktail content, I’d love to join!

    1. Author

      You’re not wrong Bernice. It is a fair bit of work! That being said, grating the sugar was actually pretty easy, and the pillowy-soft mound that comes from doing that is oddly enticing. But in the end, I like when cocktails are definitively crafted, so I don’t mind putting in extra work for a show-stopper.
      And I’ll be sure to let you know more about the group! I’m sure we’d love to see some of your ideas too!

  8. I’m constantly amazed by your innovative and informative recipes, Sean! I was a pleasure to collaborate with you on this post. This mezcalita is like Oaxaca in a glass and I can’t wait to make one as soon as I can get my hands on some good mescal. I miss that place so much and this cocktail will help to satisfy my wanderlust… at least temporarily. 😉 Cheers!

    1. Author

      Thank you so much Justine! That means a lot coming from you. It was wonderful to see your work, and to be a part of such a great group. Can’t wait to do more!

      Oh, and I’m quite pleased to have transported you back to Oaxaca, even if only for a fleeting moment. 🙂

Leave a Comment