Wet the rim of a rocks glass with the slice of lime, and gently rotate the rim into the sugar and pepper mix to coat the edge of the glass evenly. Spicy Pineapple Mezcal Margarita Yum Apr 16, 20213 Comments Jump to RecipePrint Recipe What could be better than a pineapple margarita How about adding some spicy and smoky flavors This margarita uses mezcal in place of tequila and a home made jalapeo syrup. Strain into a storage container, cool, cover and refrigerate until you are ready to use, up to 3 days. Combine the sugar and black pepper in a shallow dish.
#Pineapple mezcal margarita recipe full#
Cover and pulse until the pineapple is roughly chopped, then blend on high until smooth and foamy, usually a full minute. In a blender, combine the still-hot grilled pineapple with the sugar, vanilla extract, and enough water to bring the quantity of the total puree to 5 cups (you will need a generous 2 cups water). Line a baking sheet with aluminum foil, lay the pineapple slices in a single layer and roast under the hot broiler until the pineapple is softened and dark brown in places-about 6 to 8 minutes. ½ teaspoon vanilla extract, preferably MexicanĪdjust the oven rack to the highest level and preheat the broiler. Shake, strain into 3 6-ounce martini glasses, and repeat for the remaining margaritaġ very large ripe pineapple (a generous 2 pounds), peeled and cut crosswise into 1-inch-thick pieces (no need to core) Stir well to combine, then cover and refrigerate until chilled, about 2 hours.įill a cocktail shaker ¾ full with ice, and pour in 1 ½ cups of the margarita mixture. In a pitcher, combine the mezcal, lime juice, and Grilled Pineapple-Vanilla Puree. Strain into a 6-ounce martini glass and serve immediately. Cover and shake vigorously until frothy and cold tiny ice crystals will appear in the drink after about 15 seconds of shaking. Pour some salt with chili powder or into a bowl. Add a salted rim by running a lime wedge around the edge of a glass until it’s wet.
Shake until well chilled, then strain into a glass over fresh ice. In a cocktail shaker, combine the mezcal, lime juice, Grilled Pineapple-Vanilla Puree and ice. Add mezcal, lime juice, pineapple juice, triple sec and agave syrup to a cocktail shaker filled with ice.
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