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Style Sips

9 November 2022
Category:
pineapple barbacoa little mez 2022

Situated below its Mexican-inspired sister restaurant, Margo’s, Queenstown’s first dedicated tequila and mezcal cocktail bar Little Mez opened its doors earlier this year. To get us in the mood for summer, bar manager Stu Campbell shares the recipe for one of their most popular drinks.

Little Mez’s Pineapple Barbacoa

Ingredients

  • 45ml Plantation Pineapple Rum
  • 15ml Del Maguey Vida Mezcal
  • 10ml agave syrup
  • 3 dashes Angostura Bitters
  • Rosemary to garnish

Little Mez was born from a love of and passion for agave-based spirits, so we’re always looking for ways to show off tequila’s ‘smoky cousin’ mezcal.

Our Pineapple Barbacoa is prepared in-house in our signature bottles, allowing us to showcase the glass, still smoking from charred rosemary. It has fast become one of our most popular drinks and it presents beautifully too.

We wanted to really push the smoke flavour in this drink, so smoking the glass with rosemary really adds an extra element. Combined with the subtle pineapple sweetness, it’s a great, balanced drink with lots of complexity and depth, perfect for sipping.

This old fashioned-style drink is gently stirred down over ice, then strained over a fresh ice cube, ideally in a pre-chilled, ‘smoky’ glass, which we achieve by placing a rosemary sprig on our mini cast iron pans, lighting it up for a moment then allowing the embers to burn down ever so slightly, before placing the glass upside down on top to infuse as we walk it over to the table.

We then ‘reveal’ the glass and add our signature stamped ice cube as the smoke and its accompanying aroma releases.

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