Pineapple Jalapeño Margarita Recipes

PINEAPPLE JALAPEñO MARGARITA

Steps:

• Combine the sugar and black pepper in a shallow dish. Wet the rim of a rocks glass with the slice of lime, and gently rotate the rim into the sugar and pepper mix to coat the edge of the glass evenly. Set the glass aside.
• Add the triple sec, pineapple chunk and jalapeño round into a shaker and gently muddle.
• Add the tequila, lime juice and pineapple juice into the shaker with ice, and shake until well-chilled.
• Double-strain into the prepared glass over fresh ice.
• Garnish with a lime wedge, a pineapple chunk and a jalapeño round.

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.

PINEAPPLE JALAPEñO MARGARITAS RECIPE

Steps:

• Cut one jalapeño into thin slices. Combine 1 1/2 teaspoons sugar with 1 teaspoon of water in a small, nonstick skillet. Heat over medium flame until sugar is melted, and the mixtures is lightly golden. Add the jalapeño slices, and cook, shaking the pan frequently until peppers are fully coated, and the syrupy mixture is deep golden, 1 to 2 minutes. Using a fork, transfer the jalapeños to a parchment-lined plate.
• Split the remaining jalapeño in half. Add it to a small pot with 1/4 cup sugar, lime juice, and 1/4 cup water in a small pot over medium-high heat. Bring to a boil. Reduce heat to low, and simmer until sugar is completely dissolved, about 2 minutes. Remove from burner, and let cool completely. Discard the jalapeño pieces.
• In a shallow bowl or small dish, combine the remaining teaspoon of sugar, salt, and smoked paprika.
• Use the lime wedge to swipe around the rim of four rocks glasses. Dip the rims in the paprika-sugar-salt mixture, shaking off any excess.
• Fill a cocktail shaker with ice. Add the lime-jalapeño syrup, pineapple juice, tequila, and Cointreau. Shake until beads of sweat form on the outside of the shaker.
• Fill the glasses with ice cubes. Divide the cocktail between the glasses. Garnish each with a pineapple wedge and a few pieces of candied jalapeño. Serve immediately.