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Made with mezcal, grilled pineapple, jalapeño, and lime, this take on the classic margarita is smoky, sweet, and spicy, with an herbaceous kick from cilantro. This recipe is based on one shared with us by Julian Medina, chef/owner of New York City's Toloache, Yerba Buena, and Coppelia restaurants
1 pineapple, peeled, cored, and cut into 1" slices
1 jalapeño, sliced
¼ cup cilantro leaves
1 ½ cups mezcal
¾ cup fresh lime juice
½ cup agave syrup
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 classiclarkin
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