The secret ingredient of the final summer margarita: grilled pineapple

Why is it working

The grilling of the pineapple and lime parties The Margarita Fruit Center and the mixing of a complex, smoky flavor in the drink.
Filtering the mixed drink removes all unwanted fruit pulp for a smooth cocktail.

When the warm weather eventually arises in the spring and summer months, I cook almost everything on the grill – even my cocktails. If the company is grilling, my mentality is that I can use these hot coal to use it and make creative grilled drinks for everyone, so this large smoky pineapple margarita recipe was born.

This margarita gets a distinctive gold shade and smoky sweet taste of charred pineapple rings and lime, mixed with standard margarita ingredients, such as high -quality 100% Agave Blanco Tequila (or reposado if you prefer) This is a batch -sized cocktail that is large enough for meetings, but can easily size for the recipe to make only a few margarita.

Serious Eats / Lorena Masso

If you are a margarita purist, you probably have time to click and look at the classic margarita recipe– But if the margarites approach “more more” mentality, then this is definitely a riff that you need to try.

Fruit-forward margarites are sticky and shielding tequila nuanced, grassy, floral and mild citrus fruits. So the key is making a fruity, entertaining margarita where the added flavors really improve the tequila and not cover it. Grilling the pineapple and lime over a hot fire, with the melting wood chips gives a delicious and smoky taste. The fruits are caramelized and sweetened while developing delicious and complex smoking for a fruity and festive drink without being too sweet.

Setting the Grill

I wrote this recipe with instructions to adjust both charcoal and gas grid. But the truth is, the fruits of the fruit work the same way when the grill uses the last coals of the grill, or even when it shoots on the grill. The fruit only takes a few minutes to cook, so it's easy to do while grilling other foods.

Serious Eats / Lorena Masso

Regardless of using charcoal or gas grid, the best way to achieve smoke is to make a foil pack with wood chips and place it directly above the heat source. For charcoal grid, it is for hot carbon and is above the primary burner for a gas grid (this is the burner, which first lights the grill). Closing the wood chips into a foil pack is just a slender, easier way to add a loose tree – just cutting a ventilation opening, about two inches, the smoke should escape in a steady flow. Of course, you can completely miss this smoking step, and still delicious, though sweeter, charred fruit margarita.

Note about the smoke

My favorite component in this Margarita is what has not yet been listed: smoke. You may be wondering why I was not just calling the mezcal, given the smoky taste I chased. The answer is that the smoke handed over in this grilled drink is softer and finer than most meadows. So, while you can use the mezcal, I find that it outperforms the smoky notes of the grilled fruit and pushes the drink in a very different direction.