I use a Vitamix for my margs – and yes, the blender you use matters.This recipe also calls for simple syrup, which is simply equal parts sugar and water, stirred over low heat until the sugar has dissolved.Strain, and you have yourself spicy jalapeno tequila. Into spice? Infuse the tequila with Jalapeño! Just cut up one pepper, seeds and all, and steep it in the tequila for 24 hours.Don’t skimp on the rimming seasoning – the perfect pairing is Hardcore Carnivore Meatchelada, which is a mild and earthy chili lime rub.You can definitely use a reposado to boost the smokier notes and add even more depth. I used Tequila 512 Blanco for this recipe.Basically, as long as you’re developing the burnt flavor, you’re golden. I use a broiler to char up my pineapple, but you can use a grill if you prefer. The ratio of char-to-rest-of-drink means you’re just getting awesome not-too-sweet but complex notes, without actually having it taste burnt. Sure, I could have called them “charred” but it’s literally the burnt brown sugar that adds the depth of flavor. Trust me, by the time time you’re pouring your third marg, the only thing you’ll be thinking is “why didn’t I make these sooner?”.ĭon’t let the “burnt” name throw you. Even at the expense of how pretty the actual drink is. See, these margs are ALL about the flavor. This is not one of those websites where you can expect to be suckered into the recipe by how the photo looks, only to be underwhelmed when the flavor isn’t actually there. I could have left out the burnt step to keep the final drink more “inoffensively pastel yellow” than dirty pale brown. I mean, I could have tried to edit the photo to punch the color up a few notches. These burnt pineapple margaritas are the epitome of “ugly delicious”. Print Recipe What’s better than charred brown-sugar-glazed fresh pineapple chunks blended ’til smooth? Adding tequila and turning them into Burnt Pineapple Margaritas.

Pineapple margarita