They Didnt Burn Rome in a Day

• 1/4 ripe pineapple, peeled, cored and chopped
• 1 teaspoon honey, preferably raw
• 1 1/2 teaspoons pink peppercorns, crushed in a mortar
• 4 ounces reposado mezcal, preferably Ilegal
• 6 dashes chile-flavored bitters, preferably habanero
• 1/2 ounce fresh lime juice

1. Puree pineapple in a food processor.
2. Force puree through a fine strainer or chinois.
3. You should have a half-cup of juice.
4. Place in a large cocktail shaker with honey and all but a couple of pinches of the peppercorns.
5. Add mezcal, bitters and lime juice.
6. Add ice, shake and strain over ice into double rocks glasses.
7. Dust with reserved pink peppercorns.

pineapple, honey, pink, reposado mezcal, bitters, lime juice

Taken from cooking.nytimes.com/recipes/1015172 (may not work)