Recipe courtesy of Stephanie Izard

Modus Mandarita

  • Level: Easy
  • Total: 15 min
  • Active: 15 min
  • Yield: 4 servings
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Ingredients

3/4 cup sugar

1/3 cup strained pineapple juice

2/3 cup brine from Pickled Fresno Chiles, plus pickled chiles for serving

Coarse salt, for rimming the glasses

8 ounces silver tequila, preferably Peligroso

6 tablespoons fresh lime juice

4 ounces (8 tablespoons) Modus Mandarina IPA or other citrus-based beer

Pickled Fresno Chiles

2/3 cup champagne vinegar

1/4 cup sugar

1 teaspoon salt

1 cup sliced and seeded fresh Fresno chiles

Directions

  1. In a small bowl, mix the sugar and 3/4 cup water to make a simple syrup. Stir until dissolved. Combine with the pineapple juice and pickle liquid.
  2. Rim 4 tumblers with coarse salt and set aside.
  3. Shake the tequila, pineapple juice mixture and lime juice together with ice. Strain over fresh crushed ice into the prepared tumblers. Top each glass with 1 ounce (2 tablespoons) beer. Serve with sliced pickled chiles and lime wedges, if using.

Pickled Fresno Chiles

  1. In a medium saucepan over medium-high heat, bring the vinegar, sugar and salt to a boil.
  2. Put the chiles in a heatproof container, pour the pickling liquid on top and let cool to room temperature, about 1 hour. Cover and store in the fridge for up to 1 month.
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