Jalapeno Pineapple Tequila Cocktails Food

PINEAPPLE JALAPEñO MARGARITA

Steps:

• Combine the sugar and black pepper in a shallow dish. Wet the rim of a rocks glass with the slice of lime, and gently rotate the rim into the sugar and pepper mix to coat the edge of the glass evenly. Set the glass aside.
• Add the triple sec, pineapple chunk and jalapeño round into a shaker and gently muddle.
• Add the tequila, lime juice and pineapple juice into the shaker with ice, and shake until well-chilled.
• Double-strain into the prepared glass over fresh ice.
• Garnish with a lime wedge, a pineapple chunk and a jalapeño round.

JALAPENO-PINEAPPLE TEQUILA COCKTAILS

Steps:

• Combine 1/2 cup each granulated sugar and water in a medium saucepan and cook over medium heat until the sugar dissolves, about 4 minutes. Remove from the heat. Add the jalapeno and set aside 15 minutes to infuse the syrup. Remove the jalapeno and discard; set the syrup aside to cool completely.
• Pour the syrup into a blender and add the pineapple and tequila. Blend until very smooth, about 2 minutes. Transfer to a pitcher; refrigerate until ready to serve, at least 1 hour. Moisten the rims of 4 to 6 glasses with lime wedges, then dip in demerara sugar; fill with ice and the cocktail.

JALAPENO-INFUSED TEQUILA

Steps:

• Add jalapenos to bottle of tequila and store at room temperature for a minimum of 16 hours.
• Strain tequila with a fine mesh strainer into another container. Pour the strained, infused tequila back into the bottle.

PINEAPPLE-HIBISCUS TEQUILA PUNCH COCKTAIL RECIPE

Steps:

• Bring sugar and 1 cup water to a boil in a medium saucepan and cook, stirring, until sugar dissolves, about 3 minutes. Add pineapple, reduce heat, and simmer 10 minutes. Remove from heat and let sit 30 minutes to infuse syrup with pineapple flavor. Strain into a small bowl; stir in vinegar. Cover and chill shrub until cold, about 30 minutes. Cover and chill pineapple pieces until ready to use.
• Meanwhile, place hibiscus in a small bowl and pour 1 1/4 cups boiling water over. Cover and let steep 10 minutes. Strain tea into an airtight container; discard flowers. Cover tea and chill until cold, about 30 minutes.
• Set aside 8 slices jalapeño and 8 pieces pineapple for serving. Stir mint, lime wheels, tequila, lime juice, remaining jalapeño and pineapple, 1 cup shrub, and 1 cup tea in a large pitcher and chill at least 1 hour.
• Serve in ice-filled rocks glasses garnished with reserved jalapeño slices and pineapple pieces.
• Cocktail can be mixed 6 hours ahead. Keep chilled.