It’s Cinco de Mayo week! That means Americans everywhere will load up on Mexican food and tequila drinks, and who am I to get in the way? I’m not much of a margarita guy, so I thought I’d try to come up with something that would make me change my mind. The result was this delicious Pineapple Chipotle Margarita.
Since I don’t love tequila, I tried to put a few really good flavors in this drink to help me forget it’s in there. (If I have too many of them I’ll forget anyway, am I right?) Margaritas come in all flavors and colors—and I’m sure I didn’t invent the pineapple variety—but I really wanted to make something that that was authentic to Mexico, while still being somewhat unique. So I researched fruits native to that country that weren’t limes, and pineapple jumped out at me. It’s sweet, but also slightly sour. I threw in some triple sec to at least retain a bit of a citrus taste, and if you’re familiar with my past recipes, you’ll know that I love spice, which explains the smoky punch the chipotle brings to this.
So celebrate Cinco de Mayo with a fruity, spicy margarita. And be sure to check back here on Thursday for another Mexican-inspired vegan dish!
- ½ Tbsp. salt
- ½ Tbsp. chili powder
- 1 slice lime
- 4 oz. pineapple juice
- 1.5 oz. tequila
- 1 oz. triple sec
- ½ tsp. sauce from can of chipotle peppers in adobo
- ½ tsp. agave
- 1 slice pineapple (grilled for a fancy look)
- Mix salt and chili powder; place on small plate.
- Rub glass rim with lime, then dip rim in salt/chili powder combination.
- Fill drink shaker with ice; add ingredients from pineapple juice to agave. Shake 20 seconds to chill liquid; pour into glass.
- Serve with pineapple slice garnish.