Place grapefruit, lime, habanero peppers, Tajin, and kosher salt into a 1-gallon beverage dispenser. Add pineapple and lime juice. Cover and refrigerate until ready to serve.
Recipe
Author
Hy-Vee Seasons Magazine
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Description
Spicy and citrusy flavors come together to make a big-batch cocktail recipe worth sharing. This Pineapple-and-Citrus Chile Chelada comes together in a one-gallon pitcher, so you can easily prepare for your party guests or tailgate crowd.
Servings and Ingredients
Ingredients
Serves 12
| Quantity | Ingredient | Add |
|---|---|---|
| 1 grapefruit, sliced | ||
| 1 lime, sliced | ||
| 4 habanero chile peppers, seeded and sliced | ||
| 1 tbsp. Tajin clasico seasoning, plus additional for serving | ||
| 2 tsp. kosher salt | ||
| 24 oz. Hy-Vee no sugar added 100% pineapple juice | ||
| 8 oz. reconstituted lime juice | ||
| 3 (16.9-oz. each) cans Radler grapefruit beer, chilled | ||
| 3 (12-oz. each) Mexican lager beer, such as Modelo Especial | ||
| Hy-Vee Short Cuts pineapple spears, for serving |
Things To Grab
- 1-gallon beverage dispenser
- 12 (16-oz. each) glasses
- Ice
Directions
To serve, slowly pour chilled grapefruit beer and Mexican lager into mixture in dispenser. Fill 12 (16-oz. each) glasses with ice. Add cocktail.
For garnish, partially dip pineapple spears into additional Tajin seasoning; add to cocktail in glasses if desired.