What to do with an over-ripe pineapple? Muddle it in to a margarita. In theory, anyway. In reality, it’s very hard to strain the drink with all that pineapple pulp plugging up the shaker holes. But no matter — it’s worth the effort.
The pineapple adds a touch of tropical sweetness, while the red pepper gives this twist on a margarita a savoury kick. It’s a nice mash-up of one of my favourite cocktails. Cheers!
Pineapple-Red Pepper Margarita
- 4 pineapple chunks
- 4 pieces red pepper
- 2 oz tequila
- .5 oz Cointreau
- 1 barspoon agave syrup
- 1 oz lime juice
- Salted rim
- Garnish: pineapple chunk and red pepper crescent
Method: Rim a margarita glass with salt, then fill with crushed ice. Muddle pineapple and red pepper in the base of a cocktail shaker. Add tequila, Cointreau, agave syrup and lime juice plus ice and shake. Strain into the margarita glass and garnish with a pineapple wedge and red pepper crescent.