The middle of February is a perfect time to be drinking Margaritas. Why? Because the flavor instantly conjures up the feeling of warmth, sunshine, and good times. So, why not make some tacos, burritos or enchiladas and a mess of Margaritas this Sunday for dinner?
The Margarita has been around for about 85 years and although there are several legends as to its creation, I’m of the opinion that it is what was previously known as a Tequila Daisy. The word “daisy” translates into “Margarita” in Spanish. Why a daisy? It was yet another of those old-school terms for cocktails along the lines of fizzes, eye-openers, flips, crustas, etc…
Anyway, the great folks at Casa Noble Tequila asked me to come up with an original take on the venerable Margarita using their Crystal Tequila. So, in keeping with the summer weather theme, I decided to break out the grill and see what I could come up with. This recipe makes enough for a party, so make sure to invite over some friends when putting this together.
Pina Margarita (makes six cocktails)
1 medium pineapple (about 3 pounds)
6 oz Crystal Casa Noble
3 oz Cointreau
3 oz fresh squeezed lime juice
House-made saline solution*
First, peel the pineapple and cut it in half lengthwise. Then cut the halves into 1/2 inch thick pieces. Put them on a grill that’s been heated to about 400°F. Grill uncovered about four minutes per side. Then remove and let cool for 15 minutes.
Take three pieces of pineapple and muddle in a mixing tin. Add 1 ounce of tequila, 1/2 ounce Cointreau and 1/2 ounce lime juice. Fill with ice and shake until well chilled. Double strain into a chilled cocktail glass. Add a dash (3-4 drops) of saline solution. Garnish with a chunk of grilled pineapple and a lime wheel and serve.
Mix 1 tsp kosher salt and 1 tbl mineral water until dissolved. Either use an eye-dropper to dispense or store in an empty bitters bottle.