Ancho Reyes is a Mexican liqueur made from Ancho and Poblano peppers. It is a sweet and subtly spiced with a hint of smokiness. Ancho Reyes liqueur adds a great lift to many traditional cocktails and works particularly well in Margarita’s. Today’s cocktail employs Ancho-Reyes alongside Grilled Pineapple in a delicious variation on the Margarita.
GRILLED PINEAPPLE-ANCHO MARGARITA
In a cocktail shaker glass add:
- ½ Ring of Grilled Pineapple
- ½ Ounce Ancho Reyes Liqueur
- ½ Ounce of Agave Nectar
Muddle the three together- then fill the glass with ice and add:
- 1 ½ Ounces of Silver Tequila
- The Juice of ½ Lime
- 2 Ounces Pineapple Juice
Shake till painfully cold. Pour the whole into a Chile Salt* rimmed Margarita glass. Float ¼ Ounce Mezcal (optional for added smokiness) on top of the drink. Garnish with a Grilled Pineapple Slice.
GRILLING THE PINEAPPLE
In a mixing bowl toss
- 1 Ripe Pineapple, Peeled, Cored and Sliced into Rings
- The Juice of 1 Lime
- 2 Tbsp. Light Brown Sugar
- Toss Pineapple with lime and brown sugar to coat evenly
Heat your gas or charcoal grill to a high heat. Clean grates thoroughly and brush lightly with vegetable oil. Grill pineapple approximately 2-3 minutes on each side until grill marks show. Cool and keep refrigerated until use.
In a small dish combine:
- 1 Teaspoon Fine Sea Salt
- 1 Teaspoon Chili Powder
Stir till well-mixed.