On a hot grill (we used a grill pan)
cook the pineapple slices on each
side for 1-2 minutes. You want
the slices to be just charred and
not burnt. Cut into wedges and
reserve for garnish.
In a large cocktail shaker or glass
beaker add in pineapple chunks
and agave. Muddle together for a
minute or until pineapple has been
smashed and the juices released.
Add in pineapple juice, orange
liqueur, mezcal, and lime juice. Stir
or shake well (30-60 seconds).
Strain cocktail into a glass filled
with crushed ice. For extra pineapple flavor, strain 3⁄4 of the cocktail and leave the rest unstrained.