Happy Friday! Have a pineapple jalapeño margarita on usJune 3, 2016
Because you deserve it.
These margaritas are absolutely, deliciously amazing. The jalapeño infused tequila we’re making is not for the faint hearted – but paired with sweet pineapple, there’s a perfect punchy balance to be found in each refreshing glass. Onwards, to make pineapple jalapeño margarita!
To Make Jalapeño Infused Tequila
Take half a bottle of blanco (white) or planta (silver) tequila and decant into a jar or glass container with a tight seal. Add 1 sliced jalapeño, seal tightly, and do a little dance with you shake up the container. Now, leave at least overnight for the flavours to develop. We know some of you are spice fiends, so give your tequila a little taste after 12 hours, and leave for up to 24 hours if you think you can handle the heat.
To make Pineapple Jalapeño Margaritas
You’ll need a blender for this recipe, but if you don’t have one, why not borrow your neighbour’s and invite them round for a drink? Now that’s community spirit.
- 1 cup jalapeño infused tequila
- 1/2 oz. triple sec
- 2 round slices pineapple (find one as ripe and sweet as you can)
- 2 limes, one juiced and one sliced into rounds
- 2 tbsp honey (or agave)
- 3/4 cup water
- crushed ice
- kosher or maldon salt (anything larger than table salt, to rim the glasses)
Step 1: Add 1 inch thick rings of pineapple (with the core removed) and as many tequila soaked jalapeños as you dare.
Step 2: Add the jalapeño tequila, triple sec, lime juice, honey and water. Blend until smooth, and strain to remove some of the pineapple pulp, if you like.
Step 3: To salt the rims of each glass, rub a lime around the edge and then gently press into a plate covered with maldon salt.
Step 4: Fill each glass halfway with crushed ice, then top with your gorgeous green margarita mixture.
Step 5: Garnish with a round slice of lime and enjoy! Have a wonderful weekend.