Drinks/

Oaxacan Gold Margarita

  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 1
Rating: 5
From Season 9, Mexico—One Plate At A Time
Servings: 1cocktail
Print

Ingredients

  • For 1 cocktail:
  • 2tablespoons Oaxacan mezcal
  • 1tablespoon fresh lime juice
  • 5tablespoons Grilled Pineapple-Vanilla Puree (see recipe below)
  • 6 to 10 small ice cubes (about ¾ cup)
  • For a pitcher (16 cocktails):
  • 2cups Oaxacan Mezcal
  • 1cup fresh lime juice
  • 5cups Pineapple-Vanilla Puree (see recipe below)
  • 10cups ice

Instructions

For one cocktail:
In a cocktail shaker, combine the mezcal, lime juice, Grilled Pineapple-Vanilla Puree and ice. Cover and shake vigorously until frothy and cold; tiny ice crystals will appear in the drink after about 15 seconds of shaking. Strain into a 6-ounce martini glass and serve immediately.

For a pitcher:
In a pitcher, combine the mezcal, lime juice, and Grilled Pineapple-Vanilla Puree. Stir well to combine, then cover and refrigerate until chilled, about 2 hours.

Fill a cocktail shaker ¾ full with ice, and pour in 1 ½ cups of the margarita mixture. Shake, strain into 3 6-ounce martini glasses, and repeat for the remaining margarita

Roasted Pineapple-Vanilla Puree
Makes 5 cups

1 very large ripe pineapple (a generous 2 pounds), peeled and cut crosswise into 1-inch-thick pieces (no need to core)
½ cup sugar
½ teaspoon vanilla extract, preferably Mexican

Adjust the oven rack to the highest level and preheat the broiler. Line a baking sheet with aluminum foil, lay the pineapple slices in a single layer and roast under the hot broiler until the pineapple is softened and dark brown in places—about 6 to 8 minutes. Remove from the oven and cool slightly.

In a blender, combine the still-hot grilled pineapple with the sugar, vanilla extract, and enough water to bring the quantity of the total puree to 5 cups (you will need a generous 2 cups water). Cover and pulse until the pineapple is roughly chopped, then blend on high until smooth and foamy, usually a full minute. Strain into a storage container, cool, cover and refrigerate until you are ready to use, up to 3 days.

Pinterest

Comments

  1. I simply love your show, I’ve watched since your daughter was about 7 or 8 years old and now she is all grown-up and hosting the show with you ………way to go! Keep up the great work and May God bless you and your family.

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>