Recipe courtesy of Stephanie Izard

Modus Mandarita

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


Pickled Fresno Chiles


  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.