PINEAPPLE JALAPEÑO MARGARITA

PINEAPPLE JALAPEÑO MARGARITA

I was as of late welcomed by Patrón Tequila to make my very own margarita for Cinco de Mayo and to share the energy about the triumphant Margarita of the Year for 2016… obviously I acknowledged! I've been needing to make this astounding Pineapple Jalapeño Margarita perpetually so it was the ideal chance.

Indeed! A jumbled jalapeño cut with pineapple juice, triple sec, lime juice and Patrón Silver is sweet, exquisite, tart… and well… just absoluely astounding!

I just utilized one jalapeño cut in every margarita since I didn't need it to be excessively hot and it was ideal for my taste. On the off chance that you like it on the HOT side, at that point definitely, include more jalapeño cuts!

The edge of this margarita is a straightforward blend of fit salt and bean stew powder… the stew powder includes some additional zest and it supplements the majority of the kinds of the margarita superbly.

PINEAPPLE JALAPEÑO MARGARITA

Also try our recipe : Peppermint Mocha White Russian

INGREDIENTS

FOR THE CHILI SALT:

  • 2 tablespoons kosher salt
  • 1 teaspoon chili powder

FOR THE MARGARITA:

  • 1 tablespoon lime juice
  • 1 jalapeño slice
  • 1/4 cup Patrón Silver Tequila
  • 3/4 cup pineapple juice
  • 1/8 cup triple sec
  • Optional: Pineapple wedges and additional jalapeño slice for garnish

INSTRUCTIONS

  1. Make the chili salt by combining salt and chili powder. Rim glass with chili salt mixture.
  2. Muddle the jalapeño slice with lime juice in a shaker. (If you don’t have a muddler, use the handle of a wooden spoon).
  3. Place 1-1/2 cups ice in the shaker and add tequila, pineapple juice and triple sec. Shake vigorously and pour into a rimmed glass. Garnish with pineapple wedge and jalapeño slice, if desired.


Read more our recipe : Blood Orange Margaritas

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