My invention is a fruity concoction that I created with my friends and colleagues. Organic Tequila Blanco is so smooth and delicate. It’s the tequila you want to drink if you think you don’t like tequila or you’ve had too many bad experiences with our college’s crappy daily tequila.
Every time I open the bottle and take in the aroma, pineapple is always the first thing that comes to mind, so it’s a no-brainer that I choose to make a pineapple margarita – I really had no other choice.
As Azuñia prides itself on being an organic tequila, I also like to keep my cocktails this way and only use organic ingredients in the drink. Ripe, buttery organic pineapple, organic lime from my tree and even organic granulated sugar in the syrup. It may sound a bit fussy, but I think it makes all the difference in the final drink.
The final touch is the hibiscus salt on the rim from The Spanish Tin. It has just a hint of smoky paprika smoke with all the tartness of the ground hibiscus flowers and the perfect amount of flaky sea salt. I highly recommend seeking it out, it has a seasoning for every occasion.
This Pineapple Hibiscus Margarita is made with fresh pineapple puree, organic blanco tequila and hibiscus syrup. Perfect for celebrating Cinco de Mayo!
Table Of Contents
Ingredients
FOR THE HIBISCUS SYRUP
• 2 cups water
• 2 cups caster sugar
• 1 cup of dried, rinsed hibiscus flowers
FOR THE MARGARITA
• Hibiscus salt or kosher salt
• 2 ounces of organic Tequila Blanco (Azuñia is my favourite)
• 2 ounces pineapple puree *see note
• 2 limes, juiced, plus more for garnish
• 1/2 ounce pineapple gum syrup
• 1/2 ounce hibiscus syrup
• pineapple wedges, for garnish
Instructions
TO MAKE THE SYRUP:
1. Combine water, sugar and flowers in a small saucepan and place over medium heat. Whisk until sugar is dissolved and bring to a boil. Allow to simmer for 15 minutes.
2. Cover, remove from the heat and leave to cool. Strain and cool completely.
TO MAKE MARGARITA:
1. Rub a lime around the rim of a stone glass. Dip the outside of the rim in hibiscus salt to coat it. Fill the glass with ice.
2. Combine tequila, pineapple puree, lime juice and pineapple gum syrup with a scoop of ice in a cocktail shaker. Shake vigorously until combined and the outside of the shaker is filled with ice. Strain into the prepared glass. Pour over the hibiscus syrup, garnish with a slice of lime and a slice of pineapple, if desired.
Pineapple Hibiscus Margarita
Instructions
Ingredients
FOR THE HIBISCUS SYRUP
• 2 cups water
• 2 cups caster sugar
• 1 cup of dried, rinsed hibiscus flowers
FOR THE MARGARITA
• Hibiscus salt or kosher salt
2 ounces of organic Tequila Blanco (Azuñia is my favourite)
• 2 ounces pineapple puree *see note
• 2 limes, juiced, plus more for garnish
• 1/2 ounce pineapple gum syrup
• 1/2 ounce hibiscus syrup
• pineapple wedges, for garnish
Instructions
TO MAKE THE SYRUP:
1. Combine water, sugar and flowers in a small saucepan and place over medium heat. Whisk until sugar is dissolved and bring to a boil. Allow to simmer for 15 minutes.
2. Cover, remove from the heat and leave to cool. Strain and cool completely.
TO MAKE MARGARITA:
1. Rub a lime around the rim of a stone glass. Dip the outside of the rim in hibiscus salt to coat it. Fill the glass with ice.
2. Combine tequila, pineapple puree, lime juice and pineapple gum syrup with a scoop of ice in a cocktail shaker. Shake vigorously until combined and the outside of the shaker is filled with ice. Strain into the prepared glass. Pour over the hibiscus syrup, garnish with a slice of lime and a slice of pineapple, if desired.
