1. Spicy Pineapple Margarita
– 3 L of Frida Kahlo Blanco Tequila
– 1 L of Sombra Mezcal
– 3 jalapeños (cut into 1/4 lengthwise, seeds attached)
– 1 habanero (cut into 1/2 width, seeds attached)
– 1 1/2 oz pineapple juice
– 3/4 oz lime juice
– 3/4 oz agave
– Tajin seasoning
– Lime wheel for garnish
To make the tequila-mezcal batch:
Combine the tequila, mezcal, and all cut peppers into a large 5-L cambro or bucket, stir, cover, and let sit for 3-4 days.
To make the cocktail:
Place some Tajin seasoning on a small plate and pour some agave onto another small plate. Using a double old-fashioned glass, rim with agave first, then the tajin, and set aside. In a shaker, pour pineapple juice, lime juice, agave, and the tequila-mezcal batch mix, and add ice. Shake hard for 12 seconds. Strain into the rimmed glass over a large cube of ice. Place the lime wheel on top of the ice and serve.
Recipe and photo courtesy of Laurel Tavern Hermosa Beach.
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