Make Pineapple-Infused Tequila: Place pineapple and tequila in a large mason jar with a tight fitting lid. Store in the refrigerator for at least 2 hours.
Jeff shares his favorite sweet-heat take on a classic margarita by infusing silver tequila with pineapple and making a homemade habanero foam.
To get more of the Beard Behind the Bar, and get all of Jeff’s cocktail creations, go to HSTV.com.
Servings and Ingredients
|1 c.||pineapple, chopped|
|2 c.||silver tequila|
|1 ½ oz.||Pineapple-Infused Tequila|
|½||navel orange, juiced|
|½ oz.||simple syrup or agave|
|Lime slice, for garnish|
|1 can(s)||(12-oz.) Dasani tropical pineapple sparkling water|
|2 slice(s)||fresh habanero pepper|
|1 tbsp.||soy lecithin granules, or 1 large pasteurized egg white|
Things To Grab
- Large mason jar with a tight fitting lid
- Cocktail shaker
- Margarita glass
Hyvee Culinary Expert TipIf you want even more flavor out of your homemade infused tequila, you can store the mixture in the refrigerator for up to 2 weeks. Strain before mixing into your drinks.
Make Pineapple Margarita: Pour Pineapple-Infused Tequila into a cocktail shaker filled with ice. Pour in orange juice, lime juice, and simple syrup. Shake well until chilled and combined. Strain into a margarita glass filled with ice. Set aside.
Make Habanero Foam: Add sparkling water, habanero, and soy lecithin granules to a blender. Blend until a stiff foam appears. Spoon foam on top of margarita and serve immediately garnished with a lime slice, if desired.
Amounts Per Serving
- Total Fat: 2g
- Cholesterol: 0mg
- Sodium: 40mg
- Total Carbohydrates: 27g
- Protein: 1g