Braising the brisket in cola makes for a perfectly tangy and sweet cooked-in-the-pot finishing sauce.
Burnt Pineapple Margaritas (and yes they are strong!)
What’s better than charred brown-sugar-glazed fresh pineapple chunks blended ’til smooth? Adding tequila and turning them into Burnt Pineapple Margaritas.
These burnt pineapple margaritas are the epitome of “ugly delicious”. I mean, I could have tried to edit the photo to punch the color up a few notches. I could have left out the burnt step to keep the final drink more “inoffensively pastel yellow” than dirty pale brown. But I am unapologetic. This is not one of those websites where you can expect to be suckered into the recipe by how the photo looks, only to be underwhelmed when the flavor isn’t actually there. See, these margs are ALL about the flavor. Even at the expense of how pretty the actual drink is. Trust me, by the time time you’re pouring your third marg, the only thing you’ll be thinking is “why didn’t I make these sooner?”.
Don’t let the “burnt” name throw you. Sure, I could have called them “charred” but it’s literally the burnt brown sugar that adds the depth of flavor. The ratio of char-to-rest-of-drink means you’re just getting awesome not-too-sweet but complex notes, without actually having it taste burnt. I use a broiler to char up my pineapple, but you can use a grill if you prefer. Basically, as long as you’re developing the burnt flavor, you’re golden.
Special ingredients & substitutions:
- I used Austin’s own Tequila 512 Blanco for this recipe. You can definitely use a reposado to boost the smokier notes and add even more depth.
- Don’t skimp on the rimming seasoning – the perfect pairing is Hardcore Carnivore Meatchelada, which is a mild and earthy chili lime rub.
- Into spice? Infuse the tequila with Jalapeño! Just cut up one pepper, seeds and all, and steep it in the tequila for 24 hours. Strain, and you have yourself spicy jalapeno tequila.
- This recipe also calls for simple syrup, which is simply equal parts sugar and water, stirred over low heat until the sugar has dissolved.
- I use a Vitamix for my margs – and yes, the blender you use matters. A powerful blender makes ALL the difference between a slushy ice drink and a creamy, luscious frozen marg.
Finally a note on making this recipe your own – these margs might be too strong for some folks, too weak for others. That’s fine – adjust the tequila as needed. You might want more lime, or have them sweeter. Want it to be even thicker and daiquiri like? Add more ice. Go ahead – don’t be shy to tweak the recipe to your liking.
Burnt Pineapple Margaritas
- 1 small fresh pineapple (about 2 cups worth)
- 2 tablespoons brown sugar
- 2 cups ice
- 2 tablespoons lime juice
- 1 cup of Tequila 512 Blanco
- 1/4 c simple syrup
- 2 tablespoons Hardcore Carnivore meatchelada rub
- Start by cutting the pineapple. Remove the top, outer skin and core, then cut into 8 pieces lengthwise so you have long strips. (The shape doesn't really matter as you'll be cutting them smaller later, I just find that longer pieces are easier to turn under the broiler than small chunks).
- Lay the pineapple pieces on a foil lined sheet pan/tray and sprinkle them with brown sugar. Place under a high broiler, at least 6 inches away. Cook for 10-15 minutes, turning the chunks 2-3 times as the brown to roast them on all sides. Then remove and allow to cool slightly.
- Cut the charred pineapple strips into chunks, then freeze until frozen. The recipe up until this point can be done ahead and left in the freezer until needed.
- Place 2 cups of burnt pineapple chunks, ice, lime juice, tequila and simple syrup in a blender. Blend aggressively until thick and "creamy".
- Rim a glass with meatchelada rub, pour the frozen marg in and enjoy!
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