Tandoori Margarita Recipe

Prepare pineapple

Core and cut fresh pineapple into 1-inch chunks until you have about 1 cup. Pat dry with paper towel so the marinade adheres.

Make marinade

In a small bowl, whisk together 1/4 cup plain yogurt, 1 tablespoon tandoori masala, 1/2 tsp garlic paste, 1/2 tsp ginger paste, 1 tablespoon lemon juice, 1/2 tablespoon honey and 1/4 tsp salt until smooth.

Marinate pineapple

Gently fold pineapple chunks into the yogurt-tandoori mixture, coating evenly. Cover and refrigerate for at least 30 minutes, up to 2 hours.

Cook pineapple

Heat a nonstick skillet or grill pan over medium-high and brush with 1 tsp vegetable oil. Remove pineapple from marinade (shake off excess) and scatter on the hot pan. Cook 2–3 minutes per side until caramelized and slightly charred. Alternatively, broil for 3–4 minutes. Remove and let cool to room temperature.

Make tandoori pineapple syrup

Place the reserved pan juices and any remaining marinade (about 2–3 tbsp) with the cooked pineapple in a small saucepan. Add 1/4 cup water and 1/4 cup sugar (or substitute 1/4 cup agave) and simmer over medium-low for 5–7 minutes to meld flavors and dissolve sugar. Mash lightly with a fork to extract juice and body. Strain through a fine mesh into a jar, pressing solids to extract syrup. Cool to room temperature; yield ~3 oz syrup (use 0.75 oz per cocktail). Store leftover syrup refrigerated up to 3 days.

Prepare glass rim

Combine smoked salt and a pinch of extra tandoori masala on a small plate. Rub a lime wedge around the glass rim and dip into the smoked salt mixture to coat. Set glass aside.

Dry shake (if using egg white)

In a shaker, add 0.5 egg white (or 1 egg white if making two cocktails), 1.5 oz 818 Reposado Tequila, 0.5 oz mezcal, 0.75 oz fresh lime juice, 0.75 oz tandoori pineapple syrup and 0.25 oz agave nectar. Dry shake (no ice) vigorously for 15–20 seconds to emulsify and build foam.

Shake with ice

Add a handful of ice to the shaker and shake again hard for 10–15 seconds until chilled and slightly diluted.

Strain and serve

Double strain into the prepared chilled or rocks glass over fresh ice (or serve neat in a coupe). Top with a light grating of smoked mezcal (optional) or a drop of mezcal floated for aroma. Garnish with a grilled tandoori pineapple chunk and a lime wheel.

Non-egg white variation

If not using egg white, combine all liquid ingredients with ice and shake vigorously for 12–15 seconds, then double strain into the rimmed glass over ice. The drink will be slightly less frothy but equally flavorful.

Notes on proportions

Use the produced tandoori pineapple syrup 0.75 oz per cocktail; adjust agave 0.25 oz to taste depending on syrup sweetness. Swap mezcal amount to preference for smokiness.