Piña Margarita

“Pineapple is a sign of hospitality and living in Miami; it’s what people come here for,” says David Tang, the beverage manager at Miami’s Makoto. “What better way to enjoy your vacation than having a pineapple cocktail while sitting on our beautiful beaches.” Grilling the fruit gives this tequila libation an earthy dimension, he says, changing the drink to something more memorable.

  • 1 wedge Lime
  • 1 handful Cilantro
  • 2 oz Grilled-pineapple-infused Sauza Blue silver tequila*
  • 1 oz Pineapple juice
  • 1/2 oz Simple syrup
  • Garnish: Korean red pepper, salt and sugar rim
  • Garnish: Pineapple wedge
  1. Rim a rocks glass with a mixture of Korean red pepper, salt and sugar, and set aside.

  2. Muddle the lime wedge and cilantro in a shaker.

  3. Add the remaining ingredients with ice and shake until well-chilled.

  4. Double-strain into the prepared rocks glass over fresh ice.

  5. Garnish with a pineapple wedge.

  6. Serve with a straw.

  7. *Grilled-pineapple-infused Sauza Blue silver tequila: Remove the skin and top of a ripe pineapple and cut into 1/3-inch slices. Grill until caramelized. Remove from heat and let cool. Roughly chop and place into a container with 750 mL of Sauza Blue tequila (or any other 100 percent agave tequila). Allow the mixture to steep for 2 days in the refrigerator, then strain out solids.


Watch the video: BOLIS GOURMET CON ALCOHOL. PIÑA COLADA, MARGARITA DE FRESA Y MOJITO (October 2021).