Our most popular post since we started the Consumatorium is our recipe for making Pineapple and Vanilla Infused Tequila. Now that summer is here, it’s getting viewed by loads of happy home bartenders and drinkers daily. In the post, we describe how to infuse the tequila, but we really don’t say much about using it in cocktails. We recommend that it be served over rocks with a squeeze of lime, but that’s about it. This week, I spent time trying variations of margaritas with it and think I came up with a winning combination of ingredients. Not surprisingly, it uses the big three in the world of margaritas – tequila, orange liqueur and lime juice. The effort in mixing this margarita version, if you’d call it that, is all in the preparation of the tequila infusion. Making the margaritas is a piece of cake. The ratio is 8:2:1, Pineapple-Vanilla Tequila, Cointreau and lime juice, respectively.
- 2 oz Pineapple-Vanilla Tequila (recipe here)
- 1/2 oz Cointreau (regular Triple Sec should be fine)
- 1/4 oz Freshly squeezed lime juice
- 1 Lime wedge for garnish
- Salt for rim (optional)
Combine all liquid ingredients in an ice-filled shaker and shake until well chilled. Pour into an ice-filled rocks glass (dip the rim in some Cointreau and then salt beforehand if desired) and add the lime wedge.
Make sure you’ve made enough of the tequila infusion. You’re going to be using a lot of it in these margaritas when guests come over.