Sweet Heat 'Rita - Margaritas are by nature, a citrus-forward cocktail. However, as we see it there's nothing wrong with adding a little kick to a classic. Try out our take that includes charred jalapeños and chili-lime salt to help turn up the heat. Don't worry, we balance it out with a splash of mango juice and our new favorite garnish - grilled pineapple.
PREP TIME: 20 MIN|COOK TIME: 1 MIN
INGREDIENTS
2 oz tequila of your choice
1 oz cointreau
3 limes
4 oz fresh mango juice
2 spears of fresh pineapple
3 small jalapeños
Chili-lime salt
Fresh cilantro
Ice
Assembly
STEPS
1
Place jalapeños, limes and pineapple spears on the Burch Barrel grill grate for 10-30 seconds, until char marks develop. Set aside one lime and the jalapeños and pineapple spears for garnish.
2
Slice one of the limes into quarters and use to rim a cocktail glass with lime juice. Dip edge of the glass in chili-lime salt.
3
In a cocktail shaker filled with ice, add a few thinly-cut slices of charred jalapeño and a sprinkle of cilantro. Muddle well.
4
In the same shaker, add tequila, cointreau, mango juice and lime juice squeezed from the charred lime. Shake well until chilled.
5
Pour into prepared cocktail glass filled with crushed ice.
6
Garnish with a sprinkle of cilantro and a skewer with a small grilled pineapple spear and thin slices of lime and jalapeño.