GRILLED PINEAPPLE MEZCAL MARGARITA SLUSHY

It's hot here in Tucson. Hot and muggy from the monsoon season.  You know what that means?
Time for a
GRILLED PINEAPPLE MEZCAL MARGARITA SLUSHY

INGREDIENTS 1-1/2 Oz. El Buho Mezcal 1/2 C. Chopped, Grilled Pineapple 3/4 Oz. Fresh Lime Juice 3/4 Oz. Fresh Grilled Pineapple Juice 3/4 oz. Cilantro Syrup (Recipe below) 2 Dashes Cholula Chipotle Sauce 1 Cup Crushed Ice
Garnish: Pineapple Spear, Cilantro Sprig, Dusting of Smoked Paprika
Special Tools: Grill, Blender
DIRECTIONS Prep: Prepare the Cilantro Simple Syrup recipe below. Trim pineapple, remove core, slice into spears. Grease the grill then get the coals red hot. Grill pineapple slices until caramelized, about 5 minutes per side. Chill pineapple in the fridge. Juice enough of the pineapple spears for the juice (3/4 ounce) for each cocktail.
For the cocktail: Blend the ingredients until smooth, pour into a chilled glass, add a straw, garnish and serve up with some crispy beef and cheese taquitos!
CILANTRO SIMPLE SYRUP Note: I used the stems of the cilantro, not the leaves. Why? Because the stems have just as much flavor and most people throw them away and waste them. You're going to strain out the cilantro, so why waste the leaves that you can use for other recipes when the stems work just as well? (P.S. I also make cilantro oil and pestos with the stems!)

INGREDIENTS 1 C. Sugar 3/4 C. Water 1/2 Cup Fresh Cilantro Stems
Tools: Small saucepan, medium strainer
DIRECTIONS In a small saucepan, add the sugar and water and heat until the sugar is dissolved. When the sugar is dissolved, remove your pan from the heat and add the chopped cilantro stems. I like to gently muddle them with a wooden spoon to sqeeze out more of the oils.
Cool the syrup then strain through a fine-mesh strainer. Discard the stems. The syrup will keep for up to 2 weeks in the fridge.

Updated 6-2018 PLEASE DRINK RESPONSIBLY