![]() ![]() ![]() Here's a great frozen pineapple margarita recipe - you can just leave out the chipotle puree and sub the tequila for the mezcal (or not, if you prefer)! What if I can't get fresh pineapple? Of course! I've also included the link to Weight Watchers points in the recipe card □ Yep again! Is this fresh pineapple margarita 21 Day Fix approved? It's delicious on fruit - especially sweet mangos, but also to rim margaritas! Is this Fresh Pineapple Margarita with Mezcal gluten-free? Tajin (affiliate link) is a seasoning that's a mixture of chilis, salt and dehydrated lime. ![]() I usually keep both on hand (but happened to be out of triple sec when I was testing this), but use whatever you've got or prefer! Don't forget about that optional but delish tajin and sugar rim! What is Tajin? To me, curaçao tastes more like fresh oranges, so I prefer to use that for most cocktails, but I actually do really love triple sec (or Cointreau) in a classic lime margarita. Then, by all means, use tequila instead and you'll have an amazing classic pineapple margarita! What's the difference between dry curaçao and triple sec?ĭry curaçao and triple sec are both orange liqueurs. They can vary greatly in smokiness and flavor though, so just be aware of that (for me that makes it fun to switch it up though)! I've used Del Maguey Vida Mezcal when testing this because it's a relatively easy-to-find brand, but you can use whatever you can get your hands on. While the agave for tequila is cooked in above-ground ovens, the agave for mezcal is cooked in underground pits that are fueled with burning wood, smoking the agave - which gives the mezcal a lovely smoky flavor that tequila doesn't have. How the agave is cooked prior to distillation. There are several differences after that, such as regions where they each are made, and the specific agave plants they can be made from, but the most important flavor component of mezcal comes from their biggest difference. Mezcal, like tequila, is made from the agave plant. This margarita uses smoky mezcal instead of traditional tequila. Even though this guy uses fresh pineapple, you can most likely get some already cut up and ready to go for you in the produce department - yay for grocery store progress!Īnd here's some other good news. ♥Īnyway, the good news is, even though I'm a little late, like most margs, this one is easy to whip up in a hurry. There have been many many ups and downs in these last seven years, but you guys are always a light that lifts me up. I would like to take a second to thank you guys from the very bottom of my heart for reading and eating and drinking these recipes (and sharing and commenting and messaging! It means more than you will ever know). ![]() Here's a little recap of our past celebratory margaritas for your imbibing pleasure: Hey guys! So I truly planned to have this out to you sooner, but alas, here we are, the day before Cinco de Mayo (and this little blog's 7-year birthday!), and I'm just now hitting you up with your annual margarita. So once you start identifying ingredients as booze vs sweet vs sour, you can do weird things like making a Manhattan with Icewine instead of Vermouth, or an Old Fashioned with Mezcal and an a chile-based bitter instead of Whiskey and aromatic bitters.Īnd once you've choked down a bad cocktail that you subbed good whiskey for cheap tequila you'll see that price matters, but only sometimes.This fresh pineapple margarita with mezcal is sweet, tropical and a little smoky and goes perfectly with all of your favorite Mexican-inspired food for Cinco de Mayo or any day! It's also gluten-free, vegan, 21 Day Fix and Weight Watchers friendly! If a bar has their own cocktail list it tends to be a classic cocktail with an ingredient swapped out. More recent and reasonably priced books are the PDT Cocktail Book and the Dead Rabbit Drinks Manual which are both general how-tos along with recipe books from their respective bars - both among the finest and most well regarded in NYC.īut read enough recipes and you'll see the terrible truth: there's a billion established cocktail recipes, new classics and old standards both. I don't recommend buying this since it's out of print, but my first cocktail book was the Williams-Sonoma Bar Guide - from an era when WS was more focused on quality and less focused on grifting suburban mothers. Haha, most of my cocktail books are recipe books - though they all have an opening section on tips and essential tools and concepts. ![]()
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