Make Pineapple-Infused Tequila: Place pineapple and tequila in a large mason jar with a tight fitting lid. Store in the refrigerator for at least 2 hours.
Recipe
Author
Hy-Vee Test Kitchen
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Description
Jeff shares his favorite sweet-heat take on a classic margarita by infusing silver tequila with pineapple and making a homemade habanero foam.
Servings and Ingredients
Ingredients
Serves 1
| Quantity | Ingredient | Add |
|---|---|---|
| Pineapple-Infused Tequila | ||
| 1 c. pineapple, chopped | ||
| 2 c. silver tequila | ||
| Pineapple Margarita | ||
| 1 ½ oz. Pineapple-Infused Tequila | ||
| ½ navel orange, juiced | ||
| ½ lime, juiced | ||
| ½ oz. simple syrup or agave | ||
| Lime slice, for garnish | ||
| Habanero Foam | ||
| 1 can(s) (12-oz.) Dasani tropical pineapple sparkling water | ||
| 2 slice(s) fresh habanero pepper | ||
| 1 tbsp. soy lecithin granules, or 1 large pasteurized egg white | ||
Things To Grab
- Large mason jar with a tight fitting lid
- Cocktail shaker
- Ice
- Margarita glass
- Blender
Directions
Hyvee Culinary Expert Tip
If you want even more flavor out of your homemade infused tequila, you can store the mixture in the refrigerator for up to 2 weeks. Strain before mixing into your drinks.
Make Pineapple Margarita: Pour Pineapple-Infused Tequila into a cocktail shaker filled with ice. Pour in orange juice, lime juice, and simple syrup. Shake well until chilled and combined. Strain into a margarita glass filled with ice. Set aside.
Make Habanero Foam: Add sparkling water, habanero, and soy lecithin granules to a blender. Blend until a stiff foam appears. Spoon foam on top of margarita and serve immediately garnished with a lime slice, if desired.
Nutrition facts
Servings
230 Calories per serving
Amounts Per Serving
- Total Fat: 2g
- Cholesterol: 0mg
- Sodium: 40mg
- Total Carbohydrates: 27g
- Protein: 1g
Daily Values
0%
Iron 0%
0%
Calcium 4%
0%
Vitamin D 0%
0%
Potassium 4%