I doubled this recipe for my wedding. When Jen and I made it to the bar for our first
drink, only one hour after the reception started, the bartender asked me, "So, who made the
pineapple margaritas?".
I told him that I did, to which he replied, "I'm a little worried about them."
I asked why, and he moved aside so that I could see that 1 batch was already gone!
I've found that for taste, the most important ingredient is the lime juice. For the
next morning, the most important ingredient is the tequila. My favorites? Simply Limeade
is even better than fresh squeezed lime juice, if you ask me. Margaritaville blanco
tequila is good enough that it doesn't induce a wretched hangover, and cheap enough
that you don't mind watering it down with pineapple and limeade.
drink, only one hour after the reception started, the bartender asked me, "So, who made the
pineapple margaritas?".
I told him that I did, to which he replied, "I'm a little worried about them."
I asked why, and he moved aside so that I could see that 1 batch was already gone!
I've found that for taste, the most important ingredient is the lime juice. For the
next morning, the most important ingredient is the tequila. My favorites? Simply Limeade
is even better than fresh squeezed lime juice, if you ask me. Margaritaville blanco
tequila is good enough that it doesn't induce a wretched hangover, and cheap enough
that you don't mind watering it down with pineapple and limeade.
For the Pineapple Tequila
makes enough for a darn good party ;)
adapted from "Mexican, healthy ways with a favorite cuisine" by Jane Milton
makes enough for a darn good party ;)
adapted from "Mexican, healthy ways with a favorite cuisine" by Jane Milton
INGREDIENTS
2 large pineapples
4 oz dark brown sugar
3 litres blanco tequila (it's also good with anejo)
2 vanilla beans
2 large pineapples
4 oz dark brown sugar
3 litres blanco tequila (it's also good with anejo)
2 vanilla beans
1 Steralize a glass sun tea pitcher, making sure to remove any rubber gaskets beforehand. To do so, wash the pitcher with hot soapy water, and place in an oven, set to 225 degrees, for 20 minutes. Remove the pitcher from the oven and let cool.
2 I like to use a Chinese chef's knife for this next part. Cut the top and bottom off of the pineapple, and then cut off the skin, removing all of the scales. Slice the pineapple in half, and remove the core by making a triangle shaped cut around it, in each half. Chop the rest of the pineapple in to bite sized chunks, making a few larger slices for garnish and presentation.
3 Combine the sugar and tequila in a pitcher, and stir until the sugar is dissolved. When the pitcher is cool to touch, add the pineapple and tequila. Slice the vanilla beans, lengthwise, pry them open, and add them to the pitcher.
4 Refrigerate the tequila for at least 5 days before drinking, agitating the bottle at least once per day. Drink the tequila straight, use it in margaritas, and eat the pineapple with and in desserts. I like it drizzled with a caramel sauce and cream.
For the Pineapple Margaritas
makes ~6 margaritas
makes ~6 margaritas
INGREDIENTS
1 cup pineapple tequila
1/2 cup triple sec
1 cup Simply Limeade
1 lime
Margarita Salt
1 cup pineapple tequila
1/2 cup triple sec
1 cup Simply Limeade
1 lime
Margarita Salt
1 Prep margarita or rocks glasses by chilling them in the freezer for 5 to 10 minutes. Slice the ends off of the lime, halve it lengthwise, and then quarter each half lengthwise. Run one slice of lime around the rim of each glass, and dip the rim in salt. Squeeze a slice of lime into each glass, and toss it in.
2 In a 4 cup measuring cup, combine the tequila, triple sec and limeade. Fill a martini shaker with ice. Fill the shaker with the margarita liquid and shake. Remove the lid, and pour ice and all into the glasses. Repeat as necessary, garnish with pineapple and enjoy.
