Jala-piña

Proof on Main, Louisville

Cocktail consultant Rob Larcom uses fresh pineapple juice, which isn't as cloying as the canned version, to sweeten a traditional margarita, and then spices it up with jalapeño pepper.

Plus: Ultimate Cocktail Guide

  • Servings: Makes 8 drinks

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Ingredients

  • 1/2 ripe pineapple, peeled and cut into large chunks
  • 17 ounces silver tequila
  • 2 ounces fresh lime juice
  • 1/4 cup sugar
  • 1 small jalapeño, seeded and finely chopped
  • Ice
  • 8 pineapple wedges

How to make this recipe

  1. Working in batches in a blender, puree the pineapple chunks with the tequila. Transfer to a large airtight container and stir in the lime juice, sugar and jalapeño. Cover and refrigerate overnight. Strain the pineapple-infused tequila; stir well. Pour into 8 ice-filled rocks glasses and garnish with the pineapple wedges.

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485806 recipes/jalapina-cocktails-2007 2013-12-06T23:33:20+00:00 Rob Larcom spring|barbecue-cookout|cocktail-party|latin-american|mexican|cocktails|8|make-ahead proof on main,rob larcom,pineapple juice cocktail,tequila cocktail,pitcher drink,margarita recipe recipes,jalapina-cocktails-2007 485806
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