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!
It’s sweet and spicy with a kick. You’ll love this twist on a margarita.
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.
I am always on the hunt for a good margarita, which is why I love Anejo. Calgary’s new-ish Mexican restaurant (#2, 2116 – 4 St. S.W.) is a stylish taqueria that claims to have the best margaritas in YYC. Take it from me: they are good. Now, imagine your favourite classic marg with a kick — and a whisper of coconut — and you’ve got yourself a coconut-chili margarita.
This amazing creation has been margarita-of-the-month at Anejo all March so if you want to try one there — tick-tock — you’d better hurry. I was able to sample this zesty and tropical twist on my go-to summer sip last week during a lovely media dinner hosted by Tourism Victoria. Doesn’t my cocktail look fetching in front of the beautiful flower arrangement shipped in from Victoria?
This drink is awesome and I love that it’s rimmed with coconut flakes!
The only drawback is the tiny rocks glass it’s served in — you will be wishing for one of those fishbowl-sized Mexican margarita glasses!
- 1 oz Cazadores blanco tequila
- 1/2 oz triple sec
- 3/4 oz fresh lime juice
- 1/4 oz fresh lemon juice
- 1/2 oz habanero coconut syrup
- Coconut sugar rim
Rim a rocks glass with a mix of sugar and coconut flakes, then fill it with ice. In a shaker combine tequila, triple sec, lime and lemon juice, and coconut syrup, and then shake with ice. Strain into the rocks glass.
— Recipe courtesy Jeff Hines, Anjeo
The good folks at Earls sent me a care package a couple weeks ago: all the ingredients I needed to make a Pineapple Ginger Margarita, including half a pineapple and some house-made ginger syrup. I tried the drink almost immediately (if you don’t already know, I really like margaritas), but I had to resist blogging about it until now as Cinco de Mayo was earlier this month (and my DOTW on May 4 was — you guessed it — a classic margarita).
This cocktail is fantastic. Its inspiration comes from markets in Latin America where tropical fruit is served fresh with salt and chili powder, tantalizing your sweet, salty and spicy senses. They’ve transported the markets to your margarita by rimming the glass with the sugar-salt-chili mixture, muddling pineapple to get a hit of sweet juice, and creating a delicious ginger syrup that adds a spicy kick. But you can still taste the lime and tequila, so you’re in familiar territory and will recognize it as a margarita hybrid. Yum.
Pineapple and ginger never tasted so good! Photo courtesy Earls.
Earls Pineapple Ginger Margarita
- 1 oz ginger syrup (see recipe below)
- 1 oz fresh lime juice
- 4-5 fresh pineapple chunks (approx 1 oz)
- 2 oz El Jimador Blanco tequila
- Pineapple chunk garnish
Into a mixing glass, measure ginger syrup, lime juice, pineapple chunks and El Jimador Blanco. Using a pestle or back of a wooden spoon muddle until juice has escaped from the pineapple. Fill mixing glass with ice, top with a stainless steel shaking tin and shake vigorously 12 times to mix ingredients. Strain over fresh ice into a double rocks glass with a half rim of sweet & spicy rim mix (see recipe below). Garnish with a fresh pineapple chunk, with the top dipped in sweet & spicy rim mix.
- 1-1/2 cups water
- 8 oz ginger sliced into 1/4-inch coins, do not peel
- 1-1/2 cups sugar
- 5 oz honey
In a medium saucepan bring water, ginger, sugar and honey to a simmer. Immediately remove from heat as soon as sugar has dissolved. Puree, using a handheld blender. Strain through a fine mesh sieve into an appropriately sized container with lid, discard ginger pulp. Allow to cool uncovered to room temperature. Cover and refrigerate up to a maximum of nine days.
Sweet & spricy rim mix
- 3 parts sugar
- 1 part salt
- Dash cayenne pepper
— Recipe courtesy Earls