Friday, June 5, 2015

pineapple rosarita

it's starting to feel like summer in seattle!
i'm just loving this amazing weather we're having
and can't wait to play outside all weekend.

this drink is the perfect complement to this 80 degree weather.

the ripe pineapple mashed with the herby rosemary
gives a classic margarita some playfulness and sophistication.

recipe via date night in

serves 2

lime wedges, to rim glass
kosher salt, to rim glass
2 cups fresh pineapple, cubed, plus more for garnish
4 teaspoons roughly chopped fresh rosemary leaves, plus springs for garnish
2 tablespoons triple sec
2-4 shots tequila
(depending on if you want a single or a double)
1/4 cup fresh squeezed lime juice


1. if desired, run a lime wedge along the edge of two glasses 
and dip each in a shallow dish filled with salt.

2. fill the glasses with ice and set aside.

3. place half the fresh pineapple and 1 teaspoon rosemary in a pint glass. 
muddle fiercely with a muddle or the handle of a wooden spoon
to release the juice of the pineapple and bruise the rosemary. 
the pineapple should be quite juicy and well mashed, about 30 second of muddling.

i increased the amount of rosemary in this recipe (reflected in the ingredients above)
and made sure to really get my rosemary muddled well for flavor.

4. next, add 1 tablespoon triple sec, 1/4 cup tequila,
and 2 tablespoons lime juice into the pint glass.
pour this into a cocktail shake filled with ice. 
shake vigorously for 30 seconds. strain into one of the glasses. 
garnish with a couple cubes of pineapple and a sprig of fresh rosemary.

feel free to adjust amount of tequila to your liking

check out my tips and tricks for finding and cutting the perfect pineapple

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