In this bold margarita, fresh pineapple, cinnamon, nutmeg and sugar cook together to create a caramelized flavor. Then, they are combined with mezcal and lime juice for a cocktail that’s equal parts sweet, spicy, smoky and tart.
Remove pineapple leaves; reserve for garnish. Peel, core and cut pineapple into chunks.
Mix sugars, pineapple juice, cinnamon sticks and nutmeg in heavy large saucepan or Dutch oven. Cook on medium heat until mixture comes to boil. Add pineapple chunks; cook and stir 35 minutes or until pineapple is golden brown. Let cool to room temperature. Remove cinnamon sticks.
Place pineapple mixture, ice, mezcal, lime juice and vanilla in blender container; cover. Blend until smooth. Pour into beverage glasses. Garnish with pineapple leaves.
Substitution Tip: Use 1 pound or 2 1/2 cups fresh pineapple chunks instead of peeling, coring and cutting a whole pineapple.
Test Kitchen Tip: Mezcal is a smoky Mexican liquor made from the agave plant, giving it a highly complex and distinctive flavor profile.