When Andrea Duran, wizard of mixology at the lively and delicious La Paloma restaurant, offered us this Pineapple Habanero Margarita, we just had to share it. Our plan is to pick a shady spot some overheated afternoon, make a batch of this drink, and put our feet up for a minute. Enjoy!
How to Make the Habanero Simple Syrup
First, coarsely chop four Habanero peppers. Then, combine the peppers in a saucepan with one cup water and one cup sugar. Stir until the sugar is dissolved. When the mixture starts to bubble, turn the heat off and let it sit to return it to room temperature. Finally, strain the liquid into a jar with a lid. You can store this syrup in the refrigerator for up to a month.
Print
Pineapple Habanero Margarita
Description
A sweet and spicy surprise in the beloved margarita.
Ingredients
- 2 oz Cimarron Reposado
- 1 oz pineapple juice
- .5 oz lime juice
- .5 oz habanero simple syrup
Instructions
- Combine all ingredients in a shaker filled with ice, shake, pour into glass edged with Hawaiian black salt.
- Garnish Pineapple Habanero Margarita with a lime wheel and a bit of candied Habanero.
Recipe by Andrea Duran
Styling by Justin Matase
Photography by Tira Howard
Subscribe to TABLE Magazine‘s print edition.
