TACOS & TEQUILA
Pineapple & Jalapeño Margarita The spicy margarita just got a glow-up from the addition of pineapple juice. This bright and peppery combination is perfect for the hot summer days ahead. Serves 2 lime wedge, for rim Tajín seasoning, for rim and pineapple wedge 2 pineapple wedges, for garnish 4 to 6 slices jalapeño, plus 2 for garnish 3 oz (90 ml) Espolòn Blanco Tequila 1 oz (30 ml) Meaghers Triple Sec
4 oz (120 ml) pineapple juice 1 oz (30 ml) fresh lime juice ½ oz (15 ml) agave nectar
With lime wedge, moisten rim of 2 old-fashioned glasses and dip into Tajín. Dust pineapple wedges with Tajín and set aside. In a cocktail shaker, muddle jalapeño slices (the more you use, the spicier the drink will be). Add tequila, triple sec, pineapple juice, lime juice and agave nectar, fill with ice and shake for 10 seconds. Fine strain into old-fashioned glasses over fresh ice. Garnish each with a Tajín- dusted pineapple wedge and jalapeño slice.
Espolòn Blanco Tequila $46.99 Mexico 70763 Meaghers Triple Sec $27.49 Canada 5215
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