I’ve been holding onto this recipe for the last couple of weeks. And even though we normally do cocktail Saturday, I’m throwing you guys a curveball. With Memorial Day on Monday, this week it’s Cocktail Friday! Without a doubt, this might just be my favorite cocktail creation yet. It’s everything I really love most all muddled together in a cocktail glass. And geez, it’s good. A little smoky, spicy, and just a touch sweet. But then I love anything with fresh pineapple and chile peppers.
The Story
So. We normally talk cocktails on Saturday, but in prep for this weekend I wanted to share this a day early. If you’re looking for a Memorial Day dessert, please please check out these cookies, these ice cream sandwiches, or this ice cream cake. If you’re in need of a damn good cocktail…stay right here. My family is heading to Cabo this July, and while we’re a little over a month away, I’m so excited. I’ve never been, and to be honest, I can’t wait for a vacation. It’s been forever and I need to feel the warmth on my skin…and enjoy some pineapple margaritas in the sun. Everyone is feeling excited, and I kind of think that was the reason behind this drink. It feels very on-brand for both a Mexican vacation and summer fun!
The details.
The heart of this recipe lies with two ingredients, the serrano chile, and that sweet pineapple. For the chile, you can use a serrano or jalapeño, but I love the flavor of the serrano. We’re going to charr the chile over a gas burner, or in a cast-iron skillet, to give it a nice smoky flavor and tame the heat a bit too. I love to get the chile pretty blackened for the best flavor. Once the chile is charred let it cool, then cut it in half, and, if desired, remove the seeds. I leave the seeds in for a spicier drink.
Now the rest is easy
Rim your glass or glasses in Tajin salt, then make the drink. In a cocktail shaker, or even just a glass jar with a lid (use what you have), muddle together pineapple chunks, mint leaves, a splash – or two of tequila, a dash of orange liquor, a squeeze of fresh lime, and honey for sweetness. Add as little or as much of the chile as you’d like. I do at least half a pepper per drink. Muddle everything down until the pineapple chunks release their juice and are pretty well smashed. You could also use pineapple juice too. Now add ice and shake to infuse the drink even more. Then strain into your glass and top off with ginger beer or seltzer for even more spicy sweetness, and a nice touch of fizz. It. Is. Delish.
Oh and lastly, if you’re serving up a crowd this weekend, make the pitcher version. It serves about four, but can easily be doubled…or tripled. I’ll be making this tonight (some of the fam is in town) and I already can’t wait! Perfect for Memorial Day weekend. Fingers crossed for nice weather for us all!
Lastly, if you make these Spicy Serrano Pineapple Margarita, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
