Modus Mandarita
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 388
- Total Fat
- 0
- Saturated Fat
- 0
- Carbohydrates
- 62
- Dietary Fiber
- 1
- Sugar
- 56
- Protein
- 2
- Cholesterol
- 0
- Sodium
- 666
- Total: 15 min
- Active: 15 min
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
3 ounces (6 tablespoons) fresh lime juice, plus lime wedges for serving (optional)
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
- 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.
- Rim 4 tumblers with coarse salt and set aside.
- 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
- In a medium saucepan over medium-high heat, bring the vinegar, sugar and salt to a boil.
- 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.