Pepino el Toro Mezcal Cocktail (Created at La Loncheria)
½ cup Pineapple, chopped
½ cucumber, peeled, chopped
2 ounces house-made pineapple and cucumber purée*
1 ½ ounces Pelotón de la Muerte (a semi-sweet mezcal)
½ ounce lime juice
Chili salt for rim (or other sea salt or store-purchased margarita salt)
To make purée, place one-half cup chopped pineapple and one-half peeled and chopped cucumber into a blender and mix at high “purée” speed until liquefied. (Note: This can also be a delicious and refreshing non-alcoholic juice all on its own when served over ice.)
Pour chili salt onto saucer-type dish. Coat the lip of your margarita glass using a lime wedge. Turn glass over and dip the lip into the chili salt mixture on the plate, move around until the lip is fully coated.
Fill a shaker with ice. Measure and pour all ingredients into the shaker. Shake well. Strain and pour entire contents of shaker into glass. Enjoy!