Hot Time, Summer in the City! It’s time for a cocktail that can keep pace with the weather. This jazzed up margarita will cool you off but finish with a little spice to keep the life in your party. Another summertime Friday is off to a great start!

 

 

2 cups chopped fresh pineapple

1/2 fresh seeded jalapeno

2 cups simple syrup

 

 

In a blender, combine fresh pineapple chunks with seeded jalapeno and simple syrup together until you have a nice yellow puree. Add, to taste, to basic margarita mix recipe. Dip the rim of the glass in simple syrup and then in the Chili Lime Salt. Fill glass with crushed ice, pineapple margarita mixture and enjoy!

 

 

Simmer 1 equal part water and sugar over high heat until the sugar has completely dissolved then chill.

 

 

3 parts white tequila

2 parts Triple Sec

1 part fresh lime juice

 

 

Ratio for any volume of margarita: 3:2:1 = 3 parts tequila: 2 parts Lime Juice, 1 part Triple Sec. Place whichever amount you choose, depending upon how many guests, into a large pitcher. 

 

 

 

 

4 T. kosher salt
1½ t. freshly grated lime zest
1½ t. freshly grated orange zest
1 T. granulated or turbinado sugar

1 t. fine quality paprika
½ t. freshly ground arbol or cayenne chili
1 t. ground ancho chili

 

 

Using a mortar and pestle or the back of a wooden spoon, gently grind all the ingredients in a small bowl. Spread the salt out on a large plate to dry for several hours, stirring occasionally. If needed, place the salt in an oven heated to 200°, turn off the heat, allow to dry and then grind gently again. Store in a tightly sealed container.

 

Tip: This Chili Lime Salt is great for topping popcorn, fresh fruit, salads and grilled meats too!