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Photos and Recipe BAndy Berndt; Mister Berndt Photography
Charred Pineapple & Jalapeno Margarita
The flavor of grilled fruit is magical. 
This drink is the perfect combo for a margarita: It’s smokey, not too sweet, has enough citrus bite, and just the right hint of spiciness. I don’t typically make pineapple margaritas because the recipes are so overpoweringly sweet, but not this one. The fruit does not overpower. This cocktail is an unfancy, fancy drink that will impress anyone and make them ask for more.
Like any margarita, use what you like. I used white tequila, but I have made them with reposado, and they were lovely too. (Heck, make them with mezcal and turn the smoke to 11!) Cointreau is an ideal triple sec with this, but whatever triple sec you have on hand will be perfect. The key is getting a good char on your fruit and jalapeño. If you want a deeper flavor - let it sit a bit longer. 


Serving: 2 | Prep Time: 10 min | Cook Time: 5 min | Total Time: 15 min + fire prep
  • 4 shots white Tequila
  • 2 shots Cointreau 
  • 2 limes, juiced
  • 2 cups pineapple, cut in chunks
  • 2 jalapeños, sliced with seeds removed
  • Kosher salt and chili powder for glass rimming
    • Grill Grate
    • Charcoal Starter
    • Open Fire Gloves
    • Cocktail Shaker
    • Mason Jars, Enamel Mugs, or Wine Tumblers
    • Cowboy Tongs
    1. Cut your pineapple into chunks. Char pineapple and jalapeño over open fire (about 5 minutes), on a grill grate. 
    2. While waiting for the fruit to char, rim two glasses with kosher salt and chili pepper. 
    3. Fill a quart-size mason jar or cocktail shaker with ice. (
    4. Insert your charred pineapple, jalapeño, tequila, and Cointreau into the mason jar.
    5. Muddle ingredients until the juice of the pineapple and spices from the jalapeño are fragrant and fill the glass. 
    6. Fill the mason jar with ice and shake.
    7. Strain to serve and enjoy. 

      Andy Berndt is a photographer living in St. Paul Minnesota. Never far from the water. Always planning the next adventure.

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