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Charred pineapple mezcal Margarita
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by Elly Curshen
Serves: 1 (makes enough syrup for 8)
For the pineapple syrup
1 small pineapple
300g light brown soft sugar
For the margarita
Dash of freshly squeezed lime juice, to taste
Dash of Cointreau, to taste
50ml pineapple syrup
Plenty of ice, for shaking and serving
Sea salt flakes (optional)
Pineapple leaves, washed and dried
1. Start by making the pineapple syrup. Cut the pineapple into 1cm thick slices and trim off the skin. Heat a large frying pan over a high heat and place the pineapple slices into the hot, dry pan. You may need to do this in batches. Cook for about 3-4 minutes on each side until lightly charred. Remove from the pan and leave to cool. Blitz the charred slices in a blender until totally smooth.
2. Add 250ml of blended pineapple, the sugar and 250ml water to a small saucepan. Stir and bring to a rolling boil, then lower the heat and simmer for 10 minutes, stirring regularly. Cool and strain into a lidded container. Refrigerate until needed.
3. For the margarita (to make two, you can double the recipe), put all the ingredients into a cocktail shaker with plenty of ice, cover and shake vigorously for 10 seconds. Strain into a salt-rimmed tumbler (run a lime wedge around the top of the glass and press into a saucer of salt) containing more ice and garnish with a pineapple leaf.
This recipe was first published in February 2020.
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