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
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
8 pineapple wedges
How to Make It
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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