August 3, 2012

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!

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