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Recipe Detail Page
Grilled Pineapple and Jalapeño Margarita
Early Summer 2024
The lush caramel notes of charred pineapple and the heat of jalapeños add new dimensions to the beloved Margarita. A batch of the syrup makes enough for 16 drinks—perfect for a party—though you can freeze it in ice-cube trays to have on hand when the craving hits.
Makes 1 cocktail
Diamond Crystal kosher salt for rimming (optional)
1 1/2 oz blanco or reposado tequila
3/4 oz fresh lime juice
3/4 oz Grilled Pineapple & Jalapeño Syrup (recipe follows)
Thinly sliced jalapeño rings and/or grilled pineapple wedge to garnish
1. Rim a rocks glass with salt, if desired. Fill with ice.
2. Place tequila, lime juice and syrup in a cocktail shaker. Fill halfway with ice. Shake until ice-cold, about 12 seconds. Strain into prepared glass. Garnish with jalapeño and/or grilled pineapple.
Makes 1 cocktail
GRILLED PINEAPPLE AND JALAPEÑO SYRUP
The trick to a deeply flavourful syrup is getting an assertive char, then letting the sugar slowly dissolve. You’ll need to start the syrup the day before you plan to use it. You can also use this syrup in Daiquiris, Pina Coladas or homemade soft drinks.
1 large pineapple
2 jalapeños, halved lengthwise
1 1/8 lb (520 g) sugar (about 2 2/3 cups/650 mL)
1. Trim, peel and cut pineapple lengthwise into 1 1/2-inch- (4-cm-) thick wedges until you get 1 3/4 lbs (795 g), saving rest for another use.
2. Preheat grill to medium-high, around 425°F (218°C).
3. Grill pineapple wedges, covered and turning to grill on all three sides, until prominent grill marks appear, 8 to 10 minutes. At the same time, grill jalapeños until gently charred and tender, about 4 minutes per side.
4. Transfer pineapple and jalapeño to a cutting board and roughly chop. Place them into a large bowl along with any juices. Add sugar and stir until well combined. Cover tightly with plastic wrap. Set aside for 4 hours at room temperature, stirring a few times to redistribute sugar. Stir, cover and refrigerate overnight.
5. The next morning, stir again and strain through a fine-mesh sieve into a glass jar with a lid. Save the syrupy pineapple pieces for snacking. Cover and refrigerate up to 1 month or freeze in an ice-cube tray, then transfer to a freezer-safe bag for up to 3 months.
Makes about 1 1/2 cups (375 mL)
