SPICY JALAPENO PINEAPPLE MARGARITA
Steps:
- For the rim: Mix the chile-lime seasoning with the salt and sugar on a small plate. Run the lime wedge around the rim of a margarita glass, then dip the glass into the mixture to coat the rim. Fill with ice and set aside.
- In a cocktail shaker or pint glass, add 4 quartered Grilled Pineapple pieces and 5 Grilled Jalapeno rings. Muddle hard.
- Fill the shaker two-thirds of the way with ice, then add the Mezquila, pineapple juice, lime juice and agave. Cap the shaker and shake vigorously for 15 to 20 seconds. Strain the contents into the prepared margarita glass.
- Place half a Grilled Jalapeno piece and half a Grilled Pineapple piece in the cocktail and serve.
- Preheat a grill over medium-high heat.
- Cut the pineapple into 1/2-inch-thick round slices (at least 6 pieces). Grill until well charred and marked, approximately 90 seconds per side. Cut two-thirds of the pineapple rounds into quarters. Cut the remaining pineapple rounds into halves for garnish.
- Preheat a grill to medium-high heat.
- Grill the whole jalapenos until well-marked, approximately 90 seconds per side. Cut 2 jalapenos into rings. Cut the other 2 lengthwise, leaving stems attached, and remove the seeds. Use the halves for garnish.
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- Coat sliced pineapple in butter, if using. Grill on grill pan or actual grill until both sides are browning, about 5-7 minutes on each side.
- Meanwhile, combine tequila, cilantro and lime juice in a glass jar or cup. Using a muddler (or end of a thick spoon or ice cream scooper if you don’t have one), carefully and slowly smash the cilantro with the tequila and lime juice until cilantro is somewhat smashed. Add jalapeño and mash a few more times.
- Once pineapple is grilled and cooled, squeeze juices into the jar or cup then add the pineapple in as well. You can also strain liquid if you don’t like the cilantro pieces.
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- To make your life easier, get the glasses ready first then set in the freezer until you are ready with your drink. Use a lime wedge to wet the rim of a glass then place sugar or salt on a plate and dip the rim of the glass in it and all the way around. Then add crushed ice to the glass. Repeat with 4 glasses. Place in freezer.
- Place all the ingredients for the simple syrup in a small saucepan over medium heat, whisk and let simmer for 15 minutes. Remove from heat to let cool completely.
- Place pineapple on a grill pan or grill and grill for about 4-5 minutes per side, until grill marks appear. Place in fridge to cool for about 10 minutes.
- Once pineapple and simple syrup have cooled, place in the both in the blender (for less spice, remove jalapeño peppers from simple syrup – I removed just a few for garnish) along with lime juice, tequila and vanilla extract. Blend until completely smooth and combine.
GRILLED PINEAPPLE JALAPEñO MARGARITAS - SEA SALT …
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Ratings 32Servings 2Cuisine American, MexicanCategory Drinks
- Grill the pineapple and jalapeño. Place the grill on medium-high and allow it to preheat. Cut the pineapple in 1/2 inch thick slices and discard the rind. Save a few sliced with the rind on for garnish. Cut the jalapeño in half and discard the ribs and seeds if you do not want a spicy drink. For a little heat, discard only half od the jalapeño seeds. Place the sliced pineapple and jalapeño on the grill and grill for 5 minutes on each side. Remove from the grill and place it in the refrigerator at least 30 minutes.
- Blend the ingredients. Place the chilled pineapple and jalapeño in a blender and blend until it is purèd. Place a strainer over a large bowl, then pour the pineapple mixture over the strainer. Use a rubber spatula to press the liquid from the fibrous material. Discard the fibrous material once all the liquid is pressed out of it.
- Mix the ingredients. Add the pineapple juice, lime juice, tequilla, and simple syrup to the pineapple mixture and stir.
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