This is a slightly chilly cocktail and the heat in this cocktail comes from fresh bell peppers. But the nice thing is, its not that much! Want some more heat? Add a few jalapeno slices. If “en fuego” is more your style, load up that cocktail glass with some more jalapenos or even better, add a green chilly or two!!!
The infusion is super quick and easy. Just pour the tequila into your cocktail shaker, add the bell peppers/jalapeno/green chilly, and crush it a bit with your handy cocktail muddler or wooden spoon. Make sure you remove the seeds from the peppers before muddling. You don’t have to go crazy, just press enough that the pepper will release its spicy goodness.
Let’s talk tequila for a minute. Any tequila you have is good for this recipe. Gold tequila always tastes a little more earthy and intense to me, and with the pineapple, the agave is a bit crisper. However, chose any tequila and it should work. Here we used silver tequila and it tasted awesome!!!
45 ml Tequila
15 ml lime juice
15 ml sugar syrup
5-6 chunks of pineapple
6 pieces of bell peppers (red, yellow, green)
60 ml pineapple juice
Strips of red, yellow and green bell peppers
Old Fashioned Glass
- Rim half the glass with salt.
- Add all the bell peppers & pineapples in the shaker and muddle.
- Fill the can half with ice cubes. Pour tequila, lime juice sugar syrup, pineapple juice, and shake.
- Taste to adjust and double strain or pour on the rocks into salt-rimmed glass.
- Garnish with stripes of red, yellow and green bell peppers.
So next time you throw a party at home, try mixing up some of these recipes. Simple and delicious.
This recipe is also from the mixology session held in Harry’s.
Harry’s recently launched their first pub in Bangalore. This recipe was demonstrated during the mixology session at Harry’s.