This is a fun drink to make when you have some fresh pineapple around. This Pineapple Margarita differs from others that we have tried in that it is not too sweet or filled with pineapple syrup. For the recipe below, we suggest using only a half ounce of pineapple juice in the drink to start, then taste and decide if you would like more. Our tasting panel felt this drink worked best as described below, though some wanted a little more juice.

First, a quick tequila education.  There are two basic categories of tequila: mixtos and 100% agave. Mixtos use up to 49% of other sugars in the fermentation process, with agave taking up the remainder.

As a general rule, tequila is bottled in five different categories:

1: Blanco (white) and Plata (silver) are clear spirits that are un-aged in oak barrels or aged less than two months in oak barrels.

2: Reposdao (rested) tequilas are aged for at least two months and up to one year.

3: Joven (young) or Oro (gold) tequila is a blend of Platas with Reposados.

4: Añejo (vintage or aged) tequilas are aged a minimum of one year and no more than three years in oak barrels.

5: Extra Añejo (extra or ultra aged) tequilas are aged a minimum of three years.

In general, Blancos and Platas, being mostly un-aged, don’t have time to mellow in barrel or to pick up the smokiness of a charred barrel.  The longer a tequila is aged, the more mellow and rich it becomes.

With that education in hand, we tested this drink with three different tequilas: Cazadores Reposado, Patron Silver and Sauza Blanco. The Cazadores had a nice, smoky character but required 3/4 ounce of pineapple juice, as opposed to the 1/2 ounce called for in the recipe below.  This was required to provide better balance.

The Sauza Blanca, which we find has a tinny taste about it and was out-matched by the juice in the drink.  Adding more tequila or less juice and but the drink just didn’t improve. The drink was still okay, and at the $9 a bottle price point, would be good to make this drink in bulk for a taco party in the back yard.

Finally, we used Patron Silver which made the best drink of all three by far.  This drink shined with the Patron silver, with great balance between the pepper of the Patron and sweet of the pineapple juice.

The pineapple core you see soaking in the drink sat in 4.5 ounces of Patron Silver for about 10 hours, with each infusing the other with it’s particular goodness. You can certainly use a knife to cut out the pineapple core, but that will leave you with an unevenly cut pineapple. To really get this job done, use a pineapple corer or Slicer. Not only will you get an evenly sliced pineapple, you are left with 5″ to 6″ inches of great pineapple core.

Pineapple Margarita With Core

Recipe:

1-3″ pineapple core

2 ounces blanco or plata tequila plata used for soaking the pineapple core

1 ounce lime juice

1/2 ounce pineapple juice (or more to taste)

1/2 ounce agave nectar

Method:

Soak two 2.5″ to 3″ pineapple cores in 4.5 ounces of tequila blanco or plata covered in the refrigerator for at least two hours and up to twelve.

Remove one pineapple core and place in a rocks glass surrounded by ice.

In a cocktail shaker filled with ice, combine all remaining ingredients and shake vigorously to mix the agave nectar well.

Strain the drink into the rocks glass with the pineapple and serve.

These can definitely be made two at a time.

Enjoy!

No related posts.