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.
Recipe
Primary Media
Description
Jeff shares his favorite sweet-heat take on a classic margarita by infusing silver tequila with pineapple and making a homemade habanero foam.
For more of Jeff’s fiesta-inspired cocktails, watch his Cinco de Mayo episode, or view his Cerveza Cocktail recipe.
To get more of the Beard Behind the Bar, and get all of Jeff’s cocktail creations, go to HSTV.com.
Servings and Ingredients
Ingredients
Quantity | Ingredient | Add |
---|---|---|
Pineapple-Infused Tequila | ||
1 c. pineapple, chopped | ||
2 c. silver tequila | ||
Pineapple Margarita | ||
1 ½ oz. Pineapple-Infused Tequila | ||
½ navel orange, juiced | ||
½ lime, juiced | ||
½ oz. simple syrup or agave | ||
Lime slice, for garnish | ||
Habanero Foam | ||
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
- Ice
- Margarita glass
- Blender
Directions
Hyvee Culinary Expert Tip
If 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.
Nutrition facts
Servings
Amounts Per Serving
- Total Fat: 2g
- Cholesterol: 0mg
- Sodium: 40mg
- Total Carbohydrates: 27g
- Protein: 1g