Ingredients
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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)
1 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.
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.
Wonderful recipes for the home cook. Really enjoy the presentations,
Fantastic!!!
A perfectly balanced Mezcal Margarita
1tsp vanilla – not 1/2t on the show
Rim – 6 chipotle morita pan toasted
Equal amount of salt
Pulse in spice grinder
Lime juice on rim of glass
Coat in chile-salt mixture
Thank you Kitta – this is actually a slightly different version than the one on the TV show – this is from Rick’s Cookbook, Frontera, Margaritas, Guacamoles and Snacks
Enjoy!
Have used your recipes for years with great success and many complements.
Thanks for making me a happy cook.