February 22nd is National Margarita Day! What better opportunity is there for an excuse to make some margaritas? You know, if you’re the sort of person that needs an excuse for margaritas that is.
Last year my contribution to the celebration was my Coconut Margarita, a slightly tropical nod to one of the most beloved and enjoyed cocktails. I went back to the tropics with this one too, but this time with pineapple.
I know a pineapple Margarita, in its simplest form, isn’t exactly revolutionary, but there’s a twist—isn’t there always? Part of what makes a Margarita great is the peppery warmth you get from good tequila; balanced with the sourness of lime and the sweetness of agave and orange liqueur (and I have to say that for a classic one, Cointreau is the only option) it makes for a smooth drink, nuanced with contrasting, but not combating, flavors. Pineapple can be a bit overpowering in its breezy island sweetness and you risk loosing that pep. To bring some of that back to the drink, I infuse the tequila with a bit of pink peppercorns.
Pink peppercorns aren’t “true” peppercorns in the botanical sense, in that they come from a totally different plant than the other fiery beads that bear the same moniker. They’re the dried berries of a shrub, rather than a vine like the others (black, green, and white—black being the whole dried berry, green being the dried unripe berry, and white being only the seed) but they share a similar quality of heat. They are, however, milder in their pepperiness and have a slightly floral and fruity note that surrounds that burn. They’re perfect for infusing the tequila with. Not only do they take the crystal clear blanco tequila to an amber-hued elixir, but the reinforced bite mixed with the almost sweet floral notes contrast the sweetness of the pineapple and bring a little added interest to the cocktail. Not to mention, they’re delightfully retro!
As long as you have roughly 24 hours, you can infuse some tequila and have a twist on tropical drink. A good, fresh pineapple juice takes it over the top, too. There are brands you can buy in the store that are fresh 100% juice, but frankly it was more economical for me to just make it; simply remove the top and bottom of a fresh pineapple, peel and core it, cut it into chunks and puree in a food processor with a tablespoon or two of water. Then, I strain it through a fine mesh sieve, pressing the purée to extract every last drop of juice, then pass said juice through the sieve again, this time lined with cheesecloth. Sure, it takes a bite more time than opening a can or bottle of juice but the freshness it brings is second to one. That said, I did test this with store-bought juice and it was still phenomenal.
So let’s celebrate! We have no excuse not to.
And don’t forget to follow me on BLOGLOVIN’!
| Servings | Prep Time |
| 1 (or 8) | 30 minutes (or less—see note) |
| Passive Time |
| 24 hours |
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The gentle warmth and slightly floral aroma of pink peppercorns infused in tequila balances the sweet, tropical pineapple. Perfect for a relaxing cocktail hour.
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- 2 cups tequila blanco (Espolón preferred)
- 3 tablespoons pink peppercorns lightly crushed
- 2 ounces pink peppercorn tequila
- 0.5 ounces triple sec
- 0.5 ounces lime juice freshly squeezed
- 0.25 ounces agave nectar
- 0.75 ounces pineapple juice (see note)
- 2 cups pink peppercorn tequila
- 1/2 cup triple sec
- 1/2 cup lime juice freshly squeezed
- 1/4 cup agave nectar
- 3/4 cup pineapple juice (see note)
- a mix of finely ground pink peppercorns wih sugar or salt to rim the glasses (optional)
- pineapple chunks (optional)
- Put the peppercorns in a mason jar, or some other glass container with at least 2-1/2 cup capacity, and lightly crush with a muddler or flat-ended rolling pin. Don't get too hung up on making them perfectly crushed—just lightly bash them a little. Pour over the tequila, seal the jar, and stash it in a cool, dry place out of direct sunlight for 24 hours.
- After the 24 hours is up strain the amber hued liquor through a cheese cloth-lined fine mesh sieve. Seal in an airtight bottle or something and keep until you're ready to use.
- To make a single cocktail, just add all of the ingredients into a cocktail shaker, fill with plenty of ice, and shake 7 - 8 times AND NO MORE THAN THAT. Strain over fresh ice in a glass (rimmed with a mix of finely ground pink peppercorns and salt or sugar) and enjoy. To make enough for eight, stir everything together in a large pitcher and stash in the fridge until you're ready to serve. When you're ready, shake the cocktails individually in a shaker, measuring out 1/2 cup for each cocktail and refreshing the ice each time,
- Canned or bottled pineapple juice works great, but fresh pineapple juice is SO good. There are some brands that you can buy, but it's simple to make yourself. Simply peel and core a pineapple (about 3 - 3.5 pounds untrimmed), cut into chunks, and puree in a food processor with 2 tablespoons of water. Strain it through a fine mesh sieve (it's okay to press the pulp a little) and then strain the juice through the sieve once more, this time lined with cheesecloth (to catch all the little bits of pulp). You should get about 2.5 cups, give or take, from a pineapple of this size so feel free to only juice half and use the rest to decorate the glasses.