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Recipe Detail Page
Tandoori Tequila
Holiday 2012
The essential ingredient in this subtle, fruity gem is pineapple, marinated in tandoori masala spices and briefly roasted in the oven. The spicy caramelization lies at the heart of the cocktail and kicks in behind the refreshing fruitiness. You may need to make a trip to a South Asian grocer for curry leaves, long pepper and a masala spice rub, but it’s well worth the effort!
The pineapple chunks can be marinated and roasted in advance. At Amaya, they use a tandoor but a regular oven works just as well.
Makes 1 drink
6 chunks fresh pineapple, about 1 inch (2.5 cm) square
1 tbsp (15 mL) tandoori masala spice mix
2 fresh curry leaves
1 piece (2 inches/5 cm) Indian long pepper
1½ oz (45 mL) tequila
4 oz (125 mL) pineapple juice
1 tsp (5 mL) fresh lime juice
½ tsp (2 mL) simple syrup (recipe to follow)
1 Stir the pineapple chunks and spice mix together and marinate for 20 minutes.
2 Heat the oven to 350°F (180°C).
3 Lay the pineapple on an ovenproof dish and roast for 6 minutes, turning once. Pineapple should be slightly burned but still juicy.
4 In a cocktail shaker, add 3 pineapple chunks, curry leaves and long pepper and muddle well. Add tequila, juices and syrup. Add ice and shake. Strain into a Martini glass.
5 Garnish with the remaining 3 roasted pineapple chunks, threaded onto a skewer.
Makes 1 drink
