The Washington Post

Spine and Spice Cocktail

Spine and Spice Cocktail 1.000

Photo by Scott Suchman for The Washington Post; food styling by Lisa Cherkasky for The Washington Po

Spirits May 20, 2022

Agave and pineapple are both spiny, intimidating plants, but humans have learned to coax delicious stuff out of them. Here, sherry and an ancho chile liqueur add richness and spice to grilled pineapple, cut back with a little brightening lime. (Ancho Reyes also comes in a green poblano version; you’re looking for the original red ancho version for this.)

Active time: 10 mins; Total time: 20 mins

Where to Buy: Ancho Reyes can be found at Total Wine in Maryland, as well as in the District at Batch 13 and Calvert Woodley.


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Tested size: 1 servings

  • 2 ounces ripe pineapple, cut into chunks
  • Ice (cubes for shaking, one large cube for the drink)
  • 1 1/2 ounces reposado tequila
  • 1/2 ounce PX sherry
  • 1/2 ounce Ancho Reyes chile liqueur
  • 1/2 ounce fresh lime juice
  • 2 dashes pimento or Angostura bitters
  • 1 lime wheel, for garnish (optional)

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Grill or broil the pineapple over a hot grill fire or under a broiler, 5 to 10 minutes, enough to color the fruit (it should have some blackening). Let cool.

Place a large ice cube in a rocks glass. In a cocktail shaker, vigorously muddle the pineapple. Add the smaller ice cubes, then the tequila, sherry, chile liqueur, lime juice and bitters. Shake hard, 20 seconds, to chill and dilute, then strain into the glass, garnish with the lime wheel and serve.

Recipe Source

Spirits columnist M. Carrie Allan.

Tested by M. Carrie Allan.

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Nutritional Facts

Calories per serving:

% Daily Values*

Sugar: n/a

*Percent Daily Value based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Total Fat: Less than 65g

Saturated Fat: Less than 20g

Cholesterol: Less than 300mg

Sodium: Less than 2,400mg

Total Carbohydrates: 300g

Dietary Fiber: 25g

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