Recipe courtesy of Hunter Fieri
Spicy Jalapeno Pineapple Margarita
- Level: Intermediate
- Yield: 1 cocktail
- Total: 35 min
- Active: 30 min
Ingredients
Rim:
1 tablespoon chile-lime seasoning, such as Tajin
1 tablespoon kosher salt
1 1/2 teaspoons sugar
1 lime wedge
Cocktail:
Grilled Pineapple, recipe follows
Grilled Jalapenos, recipe follows
2 ounces Santo Mezquila
2 ounces pineapple juice
1 ounce freshly squeezed lime juice
1/2 ounce agave nectar
Grilled Pineapple:
1 fresh pineapple
Grilled Jalapenos:
4 jalapenos
Directions
- 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.
Grilled Pineapple:
- 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.
Grilled Jalapenos:
- 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.