![]() This Skinny Blackberry Margarita recipe is quick, simple, and is ready in five minutes! It’s so good, but just be aware that it’s not a quick fix if you’re needing a cocktail right away. I grill the pineapple and jalapeno, then chill them for 30 minutes before blending them together to create a spicy pineapple syrup. BUT, it’s one of my cocktail recipes that requires a special syrup and resting time for the grilled pineapple. If you’re looking for a grilled pineapple and jalapeno margarita, this is a great recipe for that. Pro tip: I always rim half of the glass if I’m serving guests! This is also a good tip if you’re serving rimmed beverages for cocktail parties everyone has the option of rim or no rim, and you don’t have to keep their preferences straight. Divide the margarita between the glasses, and garnish with a pineapple chunk, lime wedge, or a pineapple leaf. Shake off any excess, and fill the glasses with ice.Ĥ. Run a pineapple chunk (or lime wedge) around the rims of two short glasses and dip them into the rim mix. Mix all of the ingredients for the rim together on a small plate or in a shallow bowl. Fill the shaker with ice, secure the lid, and shake vigorously for about 20 seconds.ģ. ![]() Pour in the tequila, pineapple juice, lime juice, triple sec, and agave syrup. (This takes about 30 seconds to a minute).Ģ. Muddle the fresh pineapple chunks, jalapeno slices, and a tiny pinch of salt in the bottom of a cocktail shaker until the pineapple is almost entirely broken down.I do recommend starting with less than you think, because once the heat from the jalapeno peppers is in this drink, you can’t take it out. If you REALLY love heat, you can definitely add more as you see fit. The number of jalapeno slices that you use in this cocktail are honestly up to you I like the sweet spot of 2-3 (the heat level can vary from pepper to pepper, so a cautious approach is always the best way to start). So, we have the best of both worlds here: some fresh pineapple flavor, and lots of pineapple juice. The sweetness of the fresh pineapple is incredible, but it takes a ton of fresh pineapple (and a LOT of muddling) to produce enough juice for two cocktails. I like to use fresh pineapple AND pineapple juice in these cocktails, because I think they contribute to this pineapple jalapeno margarita on the rocks in a unique way. 6 chunks fresh Pineapple (about 1″ in size).Ingredients For the Pineapple Jalapeno Margaritas This recipe makes two cocktails, so let’s get to it. There are no special syrups or obscure ingredients in this margarita recipe, which was a big reason why I wanted to develop it! I see a lot of recipes that require special infused syrups (which I admittedly LOVE to use, and have many cocktail recipes with them), but sometimes I just want a drink in front of me in five minutes. □ This is a simple, fresh version of a pineapple jalapeno margarita, and I think you’re really going to like it. Let me introduce you to the margarita that I’ve been consuming for the past three weeks. Fill a rocks glass with fresh ice, strain in the margarita mix, perch the split chilli on the rim of the glass and serve.The perfect combination of spicy and sweet, this pineapple jalapeno margarita comes together in just minutes and makes two cocktails. To make the drink, put all the liquids in a shaker filled with ice and shake vigorously. Drop the chopped chilli into the tequila, seal and leave to infuse for two days, then strain and store in the fridge. Once the grill is good and hot, grill the jalapeño for a minute on each side, until it’s lightly charred all over, then remove and, once cool enough to handle, cut into slices, seeds and all. Turn the grill on high and, while it’s heating up, lightly coat the jalapeño in olive oil, and pour the tequila into a clean jar or small bottle. Infuse the tequila at least two days ahead. 50ml jalapeño tequila (see above and method)ġ kiwi fruit, peeled and blended until smoothġ fresh jalapeño chilli, split lengthways up to the stalk, to garnish
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