Happy Cinco de Mayo friends! Why not shake up your usual cocktail routine and try out this fabulous recipe from Cherry Bombe's cookbook...
Charred Pineapple Margarita
Makes 2 cocktails
1 tsp canola oil
⅓ small pineapple, cored and cut into 3-inch pieces, plus 2 to 3 slices for garnish (or 1½ c precut pineapple)
Juice of 1 lime
2 tbsp fresh cilantro, plus more for garnish
⅓ c tequila
3 tbsp triple sec
2 tsp Simple Syrup (recipe below)
1 tbsp fine salt, for garnish
Heat a grill or grill pan over medium-high heat and brush with the canola oil. Add the pineapple pieces and slices, and grill until just soft and lightly charred, 2 to 3 minutes per side. Remove from the grill and allow to cool.
Coarsely chop the pineapple pieces and transfer to a cocktail shaker along with the lime juice and cilantro leaves. Muddle everything together until the pineapple juice is extracted. Add the tequila, triple sec, simple syrup, and plenty of ice, and shake until well chilled.
Gently rub the rim of two glasses with one of the pineapple slices. Spread the salt on a plate and swirl the rim of each glass through the salt to coat. Add some ice to each glass.
Strain and divide the margarita into the glasses. Garnish each with a pineapple slice and a few cilantro leaves and serve immediately.
For the Simple Syrup:
In a small saucepan, combine the 1 cup granulated sugar and 1 cup water. Bring to a low boil over medium heat and stir until the sugar has dissolved, 2 to 3 minutes. Allow to cool, then transfer to a squeeze bottle or glass jar and refrigerate. The syrup will keep for up to 1 month.