pineapple margarita recipe with jalapeno
Shake the contents well until combined and chilled. Pour the tequila pineapple juice and lime juice into the shaker along with some ice covering the muddled fruit.
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Then gently muddle the pineapple limes and jalapeño with 2 oz.
. Rim a low ball or old fashioned glasses with lime and dip into salt mixture. Mix together the sugar and black pepper on a small plate. Add mixture to a blender and puree on high until smooth.
Gently muddle the ingredients releasing juices and oils. Fill with ice and set aside. Strain margarita liquid into prepared glass.
Cover and shake well. Wet the rim of your glass with a slice of a juicy lime and gently rotate the rim into the salt to coat the edge of the glass evenly. Add lime juice and one slice of jalapeño to shaker.
Fill the shaker with ice. Tightly cap the cocktail shaker and shake vigorously for 30 seconds until thoroughly chilled and perfectly diluted. If adding a salt rim to your glasses run a lime slice along the rim then dip in salt.
Add tequila orange liqueur sour mix and ice. Place ¼ cup of pineapple and 4 slices jalapeno in a shaker and using a muddler mash the pineapple and jalapeno together. Wet the rim of the glass you plan to use and then dip the rim into the saltchili mixture.
Add jalapeño slices jalapeño juice and pineapple juice to a shaker. Pour remaining lime juice onto a plate and sprinkle Tajin on another plate. Mix together salt and chili powder and spread it on a small plate.
On a separate small plate spread about 1 tablespoon kosher salt in an even layer. Add pineapple juice orange liqueur and lime juice to the cocktail shaker followed by a handful of ice cubes. If you dont have a muddler use a wooden spoon.
Combine the triple sec jalapeno round and pineapple chunks into a shaker and muddle it gently. Strain the muddled pineapple and jalapeno from the margarita. Muddle the jalapeño together with the juices.
To a cocktail shaker add the triple sec and 2 slices of jalapeño and gently muddle. Roll the rim of the cocktail glasses in the lime juice then in the Tajin. Fill glass with ice.
Strain the jalapeño pineapple margarita into. Then add 34 ounce orange liqueur Grand Marnier Cointreau Triple Sec or even orange curacao 1 12 to 2 ounce. Combine all ingredients in a cocktail shaker filled halfway with ice.
Add the ice cubes tequila triple sec lime juice and pineapple juice. Strain the syrup through a fine mesh strainer and into a small container. Fill with 12 cup ice and set aside.
Then add in the tequila lime juice pineapple juice and 12 cup ice to the shaker. Do this for about 30 seconds. Shake to chill then strain into two glasses.
Into a cocktail shaker add 1 inch chunk of pineapple and 1 round of jalapeno. Fill the glass with ice cubes and set aside. Muddle gentle to release the flavors about 20 seconds.
Dip the rim of each glass in agave let drip for a moment and then dip the rim in the salt. Then add juice from 1 lime Grand Marnier Tequila Pineapple Juice. Add cubed or crushed ice to fill glass.
Put the syrup in the fridge to chill while prepping the other ingredients. Pour in the lime juice tequila pineapple juice and add ice. Pour ½ oz of agave on a small plate.
Pineapple juice for 30 seconds 1 minute to release the juices and oils. In a small pan mix the water trivia or sugar and jalapeño and bring to a simmer for 5 minutes. Use a muddler crush the jalapeño to release the flavor.
Double strain the drink over fresh ice into the prepared and chilled glass. Carefully fill the glass half way with ice. Next into the shaker add a handful of ice.
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