Margarita Verde Recipe
Código Blanco Tequila with Chile, Lime and Pineapple. (230 cal)
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Ingredients
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Chile‑Pineapple Syrup
Cocktail
Garnish & Rim
Method
Chile‑Pineapple Syrup
- 1
Make syrup
Combine 60 g granulated sugar, 60 ml water, 40 g finely chopped fresh pineapple and the sliced jalapeño in a small saucepan. Warm over medium heat, stirring until the sugar dissolves and the mixture comes to a gentle simmer (2–3 minutes). Reduce heat and simmer very gently for 2 minutes to marry flavors.
- 2
Steep and strain
Remove the pan from the heat and let the mixture steep for 10–15 minutes (longer for more chile heat). Strain through a fine mesh sieve, pressing on the solids to extract liquid. Discard solids. Cool the syrup to room temperature before using. You will have roughly 100–120 ml syrup; measure 30 ml for one cocktail and refrigerate remainder up to 1 week.
Cocktail
- 3
Chill glass and prep shaker
If desired, chill a rocks glass in the freezer for a few minutes. Fill a cocktail shaker with the indicated ice for shaking (about 1 cup). Fill serving glass with fresh ice (about 1 cup) and set aside.
- 4
Build the drink
In the shaker, add 45 ml Código Blanco Tequila, 30 ml fresh lime juice, 15 ml orange liqueur, and 30 ml chile‑pineapple syrup. Add the shaker ice.
- 5
Shake
Shake vigorously for 10–15 seconds until the shaker is frosty and well chilled.
- 6
Strain and serve
Double‑strain the cocktail into the prepared rocks glass over fresh ice to remove any small pulp or chile particles.
