Although the Bon Appétit spread made this cocktail look like a pretty little boozy snow cone, it’s not an unassuming, subtle drink.  The smooth & smoky flavor of the mezcal gets just barely mellowed by some muddled pineapple & cinnamon simple syrup, making this more of an almost straight liquor, warm your insides, sip-on-to-take-the-edge-off kind of concoction perfect for ending the workweek.

MEZCAL SMASH
makes 1 cocktail

2 1 inch cubes pineapple
1 1/2 tablespoons cinnamon simple syrup
1/4 cup mezcal
crushed ice
cinnamon stick, for garnish

Drop the cubes of pineapple into a cocktail shaker & add cinnamon simple syrup. Using a muddler, or other blunt object, mash the pineapple with the syrup, just enough to release the juices.  Add mezcal, then strain into a glass.

Fill the glass halfway with crushed ice, stir, then pile some more crushed ice high up on top.  Garnish with a cinnamon stick, sip & relax.

CINNAMON SIMPLE SYRUP
makes about 1 cup

1 cup granulated sugar
1 cup water
3 cinnamon sticks

In a small saucepan, combine water & sugar.  Bring the mixture to a boil, reduce to a simmer & let simmer until the sugar has completely dissolved.

Remove the pan from heat & toss in the cinnamon sticks.  Allow the cinnamon sticks to steep until the flavor is infused.  Transfer to an airtight container & store in the fridge for up to six months.

adapted from Bon Appétit