Smoky Pineapple Margarita Recipes
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.
SMOKY PINEAPPLE MARGARITA
Steps:
- Combine the salt and 1 teaspoon of the ground chipotle in a small shallow dish. Dip the rims of four margarita glasses in water, then coat in the chipotle salt. Set aside.
- In a blender, combine the pineapple chunks, lime juice, tequila, triple sec and the remaining teaspoon ground chipotle. Add 1 tablespoon of the agave and blend until smooth. Taste and adjust the sweetness with more agave, as needed. Pour into a pitcher.
- Add ice to the rimmed glasses and pour the margarita mixture over. Serve garnished with pineapple chunks and lemon wedges.
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- Place Mezcal Creyente in a jar. Add in the jalapeño slices, put the lid on and let it sit for 15-20 minutes. The longer it sits the spicier it will get. If you like it spicier, feel free to let it sit longer.
- Gently muddle cilantro in a large glass just enough to release its essential oils. Add in the orange liquor, lime juice and cilantro and give it a mix. Strain it into a pitcher.
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- Add tequila and jalapeno to a clean, lidded container. Shake to combine and allow the flavors to meld for 12-24 hours, depending on how spicy you'd like it. Once the flavor has developed, strain the jalapenos and discard.
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- 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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