Grilled Pineapple-Ancho Margarita

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.

CHILI SALT

In a small dish combine:

• 1 Teaspoon Fine Sea Salt
• 1 Teaspoon Chili Powder

Stir till well-mixed.