Tequila Sunrise with Pineapple and Jalapeno
In this recipe, the classic tequila sunrise is given a contemporary spin with the addition of muddled chile and charred pineapple. With its fruity-spicy flavor and lovely ombré color, this cocktail is poised to become your favorite party drink. For a tequila sunset, substitute blackberry brandy for the grenadine.
Ingredients
- 2 oz. (60 ml) pineapple chunks
- 4 thin slices jalapeño chile
- 4 oz. (125 ml) fresh orange juice
- 2 oz. (60 ml) tequila
- 1/2 oz. (15 ml) grenadine
Directions
Using a paper towel, pat the pineapple chunks dry. In a small fry pan over medium-high heat, cook the pineapple, turning once, until beginning to char, about 3 minutes per side. Remove from the heat and let cool briefly. Reserve 1 chunk for garnish.
In a cocktail shaker, muddle the remaining pineapple chunks and 3 of the jalapeño slices. Add the orange juice, tequila and ice. Cover, shake vigorously and strain into an ice-filled highball glass. Slowly pour the grenadine over the back of a spoon into the glass. Garnish with the reserved pineapple chunk and the remaining jalapeño slice. Serves 1.
Adapted from Williams Sonoma Cocktails (Weldon Owen, 2017)
