Pineapple Cilantro Margarita A Tequila Cocktail Recipes
PINEAPPLE CILANTRO MARGARITA - A TEQUILA COCKTAIL
A sweet and herbal margarita perfect for sipping. This pineapple margarita recipe is so tasty!
Provided by Leah Hall
Categories Cocktails
Time 13m
Number Of Ingredients 7
Steps:
- Muddle pineapple chunks and cilantro, add tequila, triple sec, lime juice and simple syrup in a shaker. Shake vigorously for 1 minute until combined. Strain into a glass rimmed with salt and crushed ice. Garnish with pineapple and a sprig of cilantro. Cheers!
Nutrition Facts : Calories 507 calories, Carbohydrate 50 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 0.3 grams fat, Fiber 2.6 grams fiber, Protein 1.2 grams protein, SaturatedFat 0 grams saturated fat, ServingSize 1, Sodium 341 milligrams sodium, Sugar 51.2 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 0 grams unsaturated fat
PINEAPPLE CILANTRO LIME MARGARITA
On a recent trip to New Orleans, I got a delicious margarita at El Gato Negro in the French Quarter, a Pineapple Cilantro Lime Margarita. I had to come home and try and recreate it since it's a bit of a hike to NOLA from Ohio! While it may not be exact, I find this to be very close and VERY good! Perfect for a hot summer day!
Provided by CoreyAnn
Categories Beverages
Time 5m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Soak pineapple in tequila, if desired.
- Add pineapple chunks, cilantro leaves and ice to pitcher.
- Add lemon, lime and pineapple juices and stir.
- Add tequila and triple sec.
- Stir or shake for 60 seconds.
- Sugar rims of glass if desired, use lime juice or pineapple juice to wet the rim for extra flavor.
- Serve into glasses, over ice if desired.
- Drink immediately and enjoy!
SPICY CUCUMBER MARGARITAS
Verdant and herbaceous, this margarita is slightly more work than the classic, but you can produce it hours in advance. Some cocktail recipes call for preparing simple syrup on the stovetop, then combining with other ingredients, but this one uses a blender to combine the cucumbers, cilantro, sugar, lime zest and juice as a shortcut. Using delicate, thin-skinned Persian cucumbers ensures a vibrant color, and cilantro adds grassy notes. Because the heat levels of jalapeños can fluctuate, allow guests to garnish with sliced jalapeño to taste.
Provided by Alexa Weibel
Categories cocktails
Time 15m
Yield 6 drinks (1 1/2 cups each)
Number Of Ingredients 8
Steps:
- In a high-speed blender, blend the cucumbers, cilantro, sugar, lime zest, lime juice and minced jalapeño until mixture is foamy and blended. (Reserve the lime rinds for Step 3.)
- Pour mixture into a fine-mesh sieve set over a large measuring cup and strain liquid from solids. (You may want to stir the liquid a bit to speed up the process.) You should have 1 1/2 cups strained liquid; discard the solids. Stir in a large pinch of salt (about 1/8 teaspoon). Mix strained cucumber liquid with tequila; set aside or refrigerate for up to 8 hours.
- When ready to serve, rim your glass with salt, if desired. Using the reserved lime rinds, moisten the rim of a rocks glass. Set 3 tablespoons sea salt in a shallow rimmed plate, and dip the moistened rim of each glass into the salt to coat. Fill glasses with ice.
- Working in batches, shake margaritas in an ice-filled cocktail shaker. Divide among prepared rocks glasses. Set a slice or two of jalapeño directly on top of the ice in each glass, as desired for heat, and serve immediately.
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