This modern twist on the classic spicy margarita combines the distinct, smoky notes of mezcal with the zesty brightness of fresh lime juice, the tropical sweetness of pineapple, and a touch of a spicy jalapeño syrup.
Cheers to the vibrant flavours of Mexico in every sip!
Yield: 1 Cocktail
Mis en Place
2 Oz. Mezcal
1 Oz. Lime Juice, freshly squeezed
1/2 Oz. Pineapple Juice
1/2 Oz. Triple Sec or Grand Marinier
1/2 Oz. Spicy Jalapeño Syrup
Spicy Jalapeño Syrup
1 C. Granulated Sugar
1 and 1/2 C. Water
2 Jalapeño Peppers, cut into slices
2 Strips of Lime Peel
Pineapple Slices, for garnish
Kosher Salt and Chili Powder, for the rim
Method
Step 1
In a medium saucepan, combine sugar, water, jalapeño, and lime peel.
Bring to a rolling simmer over medium-high heat and boil until the sugar has completely dissolved.
Then reduce to medium-low and continue simmering, stirring occasionally, for 15 minutes.
Remove from heat and set aside to cool for at least 30 minutes.
Once cool, strain syrup into a large measuring cup, through a fine mesh strainer.
Discard jalapeño peppers and lime peel.
Set syrup aside until needed.
Step 2
Prepare rock glasses with a little lime juice on the rim and dip in a mixture of salt and chili powder.
Step 3
Combine all ingredients in a shaker over ice and shake well.
Step 4
Pour over ice and garnish with fresh pineapple wedges.
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