Summa, summa, summaaatime and I’ve got cocktails on my mind 😎 Not to mention, it’s Thirsty Thursday, people. One thing that surely brings back the esteemed memory of a hot, lazy, lounging under the umbrella of a sun-drenched summer day than a cool refreshing margarita. Add a little kick to that punchy sweetness, and you’ll be singing one serene, summer tune in no time.
Inspired by last year’s The Saucy Señorita; sweet fronds, please give a warm welcome to The Spicy Señorita! Margarita! 🍹
This summer cocktail boasts good looks with an oversized garnish that’s not only pretty to look at, but encouraged to throw back. The extra-large grilled pineapple slice is lightly salted prior to it’s deep, cast iron char, enlivens the pineapple’s natural sweetness to a whole new level. In fact, it’s addicting.
The kicker, if you will, is the just-right level of spice from muddling fresh jalapeños, which briefly infuses the tequila as you chill the crap outta your freshly grilled garnishes. It’s recommended to taste the infusion prior to combining all ingredients, ensuring optimal spiciness is reached. Add in a few seeds whilst muddling (it’ll be strained) for a helpful boost to the heat level. 🌶
A salted rim is optional in this recipe, but I can’t recommend celery salt enough—it’s just got that pizzazz.
Three cheers to summer filled with good times, good memories and damn good company.
Grilled Pineapple + Jalapeño Margarita | The Spicy Señorita
8 oz. silver tequila
8 oz. orange liqueur
8 oz. fresh lime juice
4 oz. pineapple juice
6 grilled pineapple slices (2 for muddling)
celery salt rim, optional
Remove rind from pineapple and cut into ¼ inch round slices. Lightly salt with flaky sea salt. Let sit for 15 minutes. On high heat, use a cast iron grill pan to sear pineapple slices. Reserve one to two slices for muddling. Chill charred pineapple slices in the freezer for 20–30 minutes.
Half and juice limes. Half jalapeños, remove seeds and cut into small chunks. In a cocktail shaker or pitcher, muddle jalapeño chunks. Add tequila to muddled jalapeños. Let briefly infuse while charred pineapple slices are chillin’ in the freezer.
Strain tequila from muddled jalapeño with a small mesh colander. Add pineapple chunks and muddle once more. Add tequila, strain once more, then add lime juice, orange liqueur and pineapple juice into the pitcher. Toss in a few ice cubes to chill.
Salt the rim if you wish, add ice cubes to each glass and garnish with a seared pineapple round. Serve chilled and straightaway!