Grilled Pineapple Margarita Recipe

Ain't she a beaut?

Summertime means unique, refreshing margaritas at Frida Bistro, where we use only fresh fruits, veggies, herbs, and spices to make our homemade mixes.  The Grilled Pineapple/Jalapeno/Cilantro has been a guest favorite since we introduced it nearly 3 months ago: sweet, smoky, and spicy is the feedback we've gotten - and with this recipe you'll now be able to make it yourself!

What You'll Need:

• 1 Medium/Large Pineapple
• 1 Medium Jalapeno
• 2 Pinches Rough-Cut Cilantro
• 1.5oz Reposado Tequila* (per drink)
• .5oz Freshly-Squeezed Lime Juice (per drink)
• .5oz Organic Agave Nectar (per drink)
• Kosher Salt

Making the Mix:

1. Cut all the skin and gristle off your pineapple, and cut into 1-inch discs
2. Grill the pineapple on both sides until blackened (try to retain the juices!)
3. Cut into small chunks, leaving behind the core
4. Dice a medium-sized jalapeno, seeds included (or for a more mild spice, remove some or all of the seeds)
5. Rough-cut enough cilantro for two pinches
6. Combine pineapple (with juice), jalapeno, and cilantro into a container and muddle until well mixed 
7. That's your mix!  Keep refrigerated and use within 2-3 days.

Mixing Your Margarita:

1. Fill a tumbler half way with ice
2. Combine tequila, lime juice, agave nectar, and 1 TBSP mix - shake vigorously!
3. Rim a clear highball glass with kosher salt and pour contents of tumbler
4. Garnish with a lime wedge

*A note on tequila: Do not settle for anything less than 100% agave - otherwise it's filled with extra sugar and coloring agents (e.g. Jose Cuervo Gold).  A 100% agave reposado (aged or "rested") tequila can be had for under $20/bottle and will be very decent.  At Frida we like using Espolon Reposado, which retails for under $30/bottle - it's silky smooth and has just enough spice to complement our margaritas wonderfully.  

There you have it - Frida Bistro's Grilled Pineapple/Jalapeno/Cilantro margarita!