Description
It’s the next riff! This time we’re mixing up the base spirit of the classic margarita and bringing in a little heat.
Ingredients
- FOR THE ROSEMARY SALT:
- 2 Tablespoons Dried Rosemary
- 1 cup Kosher Salt
- FOR THE PINEAPPLE SRIRACHA SYRUP:
- 1 whole Pineapple, Peeled, Cored And Cubed
- 2 cups Water
- 2 cups Sugar
- ¼ ounces, fluid Sriracha, To Taste
- FOR THE COCKTAIL:
- 2 Tablespoons Rosemary Salt
- 1 Lime Wedge, For Rimming Glass
- 1-½ ounce, fluid Mezcal
- ¾ ounces, fluid Lime Juice
- ¾ ounces, fluid Pineapple Sriracha Syrup
- Ice, To Fill Cocktail Shaker
Preparation
For the pineapple-Sriracha syrup:
Combine all of the syrup ingredients except Sriracha in a medium sized saucepan. Bring to a boil, reduce the heat to a simmer and allow to simmer until it has reduced by half. Remove from the heat and strain the mixture to remove pineapple pieces. Add Sriracha and stir well to combine. Chill before using. You will only use a portion of this for the cocktail.
For the rosemary salt:
Grind rosemary in a spice grinder until very fine and mix with the salt. You will only use a portion of this for the cocktail.
For the cocktail:
Rim a coupe or martini glass with rosemary salt by rubbing a piece of lime on the edge and carefully dipping the edge of the glass in the prepared rosemary salt mixture.
Add mescal, lime juice and pineapple-Sriracha syrup into a cocktail shaker. Add ice, put the lid on and shake well.
Fine-strain into the prepared cocktail glass.
