Description
A perfect pairing of pineapple and ginger with the addition of a little heat!!
Ingredients
- FOR THE GINGER SYRUP:
- 12 ounces, fluid Water
- 8 ounces, weight Fresh Ginger, Sliced Into 1/4 ” Coins, Do Not Peel
- 12 ounces, weight Sugar
- 5 ounces, weight Honey
- FOR THE GARNISH:
- 1 Tablespoon Sugar
- 1 teaspoon Salt
- 1 dash Cayenne Pepper
- FOR THE COCKTAIL:
- 5 cubes Pineapple (bite-sized Cubes)
- 1 ounce, fluid Ginger Syrup
- 1 ounce, fluid Lime Juice
- 2 ounces, fluid El Jimador Blanco Tequila
Preparation
For the syrup:
In a medium saucepan bring water, ginger, sugar and honey to a simmer. Immediately remove pan from heat as soon as the sugar dissolves. With a handheld blender puree the mixture (it didn’t completely puree for me but it was fine). Then strain it through a fine sieve into a measuring cup. Discard the ginger. Let the mixture cool. Then pour it into a container with a lid and store in the refrigerator for up to 9 days.
Mix garnish ingredients together in a small bowl.
To make the cocktail, fill a cocktail shaker full of ice. Rim a glass with the garnish (you may want to wet the rim first with a pineapple chunk) and fill the glass with ice. Add the pineapple chunks to the shaker reserving one chunk for garnish and muddle the mixture with a wooden spoon until the juice escapes from the pineapple. Add the syrup, lime juice and tequila to the shaker and shake vigorously 12 times. Strain it into the glass over the ice and garnish with the reserved pineapple chunk.
