Broiled pineapple mezcal cocktail

Cut the pineapple up, spread it on a baking sheet and broil six to eight minutes until slightly charred.

Put the roasted pineapple in a blender jar with a cup of sugar, a teaspoon of Mexican vanilla and two cups of water and blend to a smooth puree.

The puree keeps refrigerated three days or so, so it can be made ahead.

Add two cups of mezcal to the puree.

Squeeze a cupful of lime juice into it.

Toast the chipotle morita chilies in a small skillet over medium heat until aromatic.

Grind the toasted chilies in a spice mill or coffee grinder until completely ground, then pulse in an equal amount of salt.

Wet the rim of the glass with lime juice and turn it in the chili salt.

Shake about half a cup of the base hard with six or eight large ice cubes until frothy, and pour.