Pineapple-jalapeno margarita: A sweet, spicy and refreshing cocktail to shake up this summer
Dhivya Subramanian’s simple recipe is worth breaking out the blender for
Sweet, spicy and oh-so refreshing, this pineapple-jalapeno margarita has all the makings of a quintessential summer drink. You can control the sweetness by using fresh pineapple instead of store-bought juice. Just purée the fruit, then strain it if you want a more refined cocktail. The recipe is also easily scalable. If you prefer to leave out the alcohol, simply top the pineapple-jalapeno purée and lime juice with a fizzy ginger beer.
Ingredients
Pineapple-jalapeno purée:
- 3 cups (453 g) fresh pineapple, cubed
- 1 jalapeno, deseeded and chopped
- ¼ tsp salt
Cocktail:
- 2½ oz (75 ml) pineapple-jalapeno purée
- 2 oz (60 ml) tequila
- 1 oz (30 ml) orange liqueur
- ½ oz (15 ml) agave, or more to taste
- 1 oz (30 ml) freshly squeezed lime juice
Garnish:
- ¼ cup sea salt
- 2 tbsp chili-lime salt
- 1 lime wedge
- 1 jalapeno, thinly sliced
- Sprig of fresh mint
Preparation
Pineapple-jalapeno purée:
Add pineapple, jalapeno and salt to a blender and purée until smooth. Strain the mixture into a cocktail shaker (or into a jar with a tightly fitting lid, which you can store in the fridge for later use).
Cocktail:
To the purée in the cocktail shaker, add tequila, orange liqueur, agave and lime juice. Fill the shaker with ice, cover and shake well for about 10 seconds.
On a small plate, mix the sea salt and chili-lime salt. Rub a lime wedge along the edge of a lowball glass and gently press the rim into the salt mixture to coat.
Fill the glass with ice and strain the cocktail into it. Garnish with jalapeno slices and mint.
Serves 1
Produced in collaboration with CBC Creator Network.
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