Tequila Trifecta: Grilled Pineapple-Jalapeño Margaritas
My girlfriend Big Bold Cab texted me, “My girlfriends want me to make pineapple margaritas this weekend?!” Oh, BBC, you know this is the perfect second H.O.A.G.Y (Help Out A Gal/Guy, Yeah?) for A Bourbon Gal. We’ve got your back!
Grilled Pineapple. It’s fantastic stuff – wonderful on teriyaki chicken burgers, served with pound cake and ice cream, or on grilled Hawaiian pizza (shh, don’t tell The Macallan; he thinks fruit on pizza portends the end of days). But I always have a few spears left over, hanging around in my fridge wilting sadly, waiting for a greater purpose. Something larger than chicken salad; greater than yogurt smoothies.
And, my friends, I have found grilled pineapple’s true and righteous calling: Tequila Infusion.
I’m probably not inventing the wheel on this one. In fact, we’ve seen pineapple infused tequila, and jalapeño-infused tequila featured on foodie boozy sites for years. So maybe a grilled pineapple-jalapeño infusion isn’t original, but there’s only so much time I’m going to spend on Google this afternoon trying to figure out if this is brand-new information, folks, so here’s what I’ve been using and I hope you enjoy it as much as I have.
Grilled Pineapple-Jalapeño (GPJ) Infused Tequila (Method):
To a lidded clean 1 quart glass jar add
3-4 spears grilled pineapple
1 grilled jalapeño, seeds removed
3 cups tequila (no need to use your best stuff, here)
Refrigerate for at least 24 hours and up to 1 week. Remove jalapeño when the heat is at a level you like or it will keep getting stronger. This infusion is great for sipping on the rocks with a splash of ginger ale, or in either of the following margarita recipes.
Grilled Pineapple-Jalapeño Margarita, rocks (makes 1)
Rub the rim of a margarita or martini glass with a lime wedgeCoat the rim with crushed pink Hawaiian Alaea sea salt; fill glass with ice
To a cocktail shaker add:
The juice of 2 fresh limes
1.5 oz. GPJ tequila
0.5 oz. Cointreau
0.5 oz. agave nectar
Shake well to combine, and pour over ice. Add a wedge of lime and a chunk of grilled pineapple for garnish.
Frozen Pineapple-Jalapeño Margarita (makes 2 extra-large cocktails, or 4 Utah-regulated pours)
I’m usually not a fan of margarita in its slushy form, but this is a fantastic exception. Be careful, the tequila-soaked pineapple packs an alcoholic punch! I’m not sure how much it adds to the proof, but it will knock you on your ass faster than you can say “who’s the designated driver?”
To a blender add:
2 cups ice
Juice of 5 fresh limes
1 ½ spears tequila-soaked grilled pineapple
3 oz. GPJ tequila
1 oz. Cointreau
1.5 oz. agave nectar
If you like things spicy, also throw in a couple of slices of your tequila-soaked grilled jalapeño here, too. Insanely yum.
Blend until ice is uniformly crushed and all ingredients are frothy. Pour into margarita or martini glasses, and garnish with pineapple and lime.