Imagine yourself on a sun-drenched beach, the cool ocean breeze playing in your hair, a cocktail in hand that captures the essence of paradise. Meet the Roasted Pineapple Margarita—a bold twist on a classic that will transport your senses to a tropical oasis with every sip.
Crafted with an artisanal touch, the Roasted Pineapple Margarita is more than just a drink. It’s an experience. We start by roasting fresh pineapple and jalapeño, unlocking their natural sweetness and complexity, while imparting a subtle, smoky caramelization. This process elevates the flavors to a new dimension, creating a cocktail that is both daring and delightful.
Why choose the Roasted Pineapple Margarita? Because it offers a harmonious blend of sweet, tangy, and spicy notes, all perfectly balanced in a refreshing margarita that’s as easy to make as it is to enjoy. The succulent pineapple complements the fiery kick of jalapeño, dancing together in a symphony of taste that tantalizes the palate.
Whether you’re hosting a summer soirée or simply unwinding after a long day, our Roasted Pineapple Margarita adds a touch of elegance and excitement to any occasion. It’s more than a drink—it’s a statement, an invitation to savor life’s moments with a burst of vibrant flavor.
Elevate your cocktail game and escape to your own personal paradise with each glass. It’s time to indulge your senses and discover the irresistible allure of the Roasted Pineapple Margarita. Cheers to extraordinary!
Roasted Pineapple Margarita
Print RecipeIngredients
- 2 1/2 cups (20 ounces) blanco tequila
- 1/2 cup (4 ounces) Ancho Reyes Verde (poblano liqueur)
- 12 ounces pineapple juice
- 1/2 cup fresh lime juice (from 4 to 5 limes)
- 1 fresh pineapple, peeled and cored
- Mint sprigs, lime wheels, and jalapeño slices, for garnish
- Topo Chico, for serving
Instructions
- Soak 8 to 10 wooden or bamboo skewers in water 30 minutes. Prepare a charcoal grill for one-zone cooking, and build a medium fire (or heat a gas grill to medium-high). Carefully wipe preheated grates with a lightly oiled paper towel. Using grill brush, scrape grill grates clean, and carefully wipe with a lightly oiled cloth again.
- Cut pineapple lengthwise into spears (about 1 1/2 inches wide). Thread pineapple on skewers. Grill pineapple over medium until charred on both sides. Set aside.
- Combine tequila, Ancho Reyes Verde, pineapple juice, and lime juice in a large pitcher; refrigerate until ready to serve.
- Before serving, add ice to pitcher, and place one skewer inside each of 8 to 10 tall glasses filled with ice. Fill each glass 3/4 full with punch, top glasses evenly with Topo Chico, and garnish with mint sprigs, lime wheels, and jalapeño slices, as desired.
