Occasionally, at the end of the work week, I gather my tribe for a postmortem rendezvous. Our primary focus, of course, is to ruminate the meaning of life. And during our meetings we may imbibe elixirs that make us sound brilliant (at least we think so). After all, we have had a lot of epistemological practice. Some might even say we are PROFESSIONAL philosophers.
Today I reveal a brilliant revelation: why wait till the end of the week to
drink solve the world’s problems? Doesn’t the world need our sagacity every day? So I share with you the most momentous decision you can make any day of the week: to stir up a pitcher of Spicy Pineapple + Jalapeño Margaritas. All it takes is tequila, limes, pineapple juice, orange liqueur, and jalapeños!
About your limes…Look for large limes that are firm but not hard. A good, juicy lime should yield about 2 tablespoons of juice (you’ll need 2 for each Spicy Pineapple + Jalapeño Margarita). Let me just tell you, the world is a better place with limes in it. Who remembers the Great Lime Shortage of 2014? Those were dark days, I tell ya. Something about the weather and the cartel…(I haven’t solved that problem yet)…limes were $1 each and dry as the Atacama Desert. I shudder to even think about it.
About your tequila…Tequila, which is a type of mezcal, is made strictly from blue agave plants. The color of tequila ranges from clear to amber and often indicates the length and process of aging.
- Silver or blanco tequila has a short aging process and is very pure in form.
- Gold, joven or oro tequila is silver tequila + grain alcohol + caramel coloring or is sometimes a blend of silver tequila + reposado (rested) tequila or añejo (aged) tequila.
- Reposado is aged for 2–12 months in large (20,000 litre) barrels, is slightly yellow, and has a mellow flavor.
- Anejo is aged for 12–36 months in small (600 litre) barrels and is amber in color. Because it ages longer than reposado, the flavor of anejo is more complex.
That critical tequila intel was imparted upon me at one of my tribal meetings. Tequila is actually more complex than what I have laid out here, but I have other world problems I must tend to. Forgive me.
I prefer using Camarena Blanco tequila for Spicy Pineapple + Jalapeño Margaritas because it has a clean taste and its color is clear as crystal springs. I make my own tincture of by filling a glass bottle with tequila and adding several jalapeño slices. I let it steep until the jalapeños lose their color. That’s how I know it is ready for imbibing! I make this in advance and keep it on hand IN CASE OF EMERGENCY.
If you are too impatient to steep, you can also muddle jalapeño slices in the bottom of a shaker. (Believe me, I get it. Who wants to wait to put their lips on this deliciousness??)
This recipe comes with a coupon that you can redeem ANY and EVERY day. USE AS NEEDED (because why wait till Friday?). To redeem your coupon, you need a password—a phrase to unlock the magic of the Spicy Pineapple + Jalapeño Margarita. Ready? Here goes:
WHY WAIT ?
Repeat them again and again (or as needed). Those two little words will help you make pivotal decisions. I pinky swear.
I hope you enjoy these Spicy Pineapple + Jalapeño Margaritas. Now get your tribe together and start philosophizing!
If you make these Spicy Pineapple + Jalapeno Margaritas, I’d love to hear about it! Leave a comment below and tag #nakedepicurean on Instagram so we can celebrate together!
Spicy Pineapple + Jalapeno Margarita
INGREDIENTS (for 2)
- 3 ounces Camarena Blanco (or silver tequila)
- 1 small jalapeño, thinly sliced
- 1 tablespoon fresh cilantro leaves
- 1 ounce Cointreau or orange liqueur
- ½ cup freshly squeezed lime juice (about 2 limes)
- 1½ cups pineapple juice
Muddle jalapeño slices in the bottom of a shaker. Add tequila and give it a couple of vigorous shakes. Let sit for 15-20 minutes. Meanwhile, muddle cilantro leaves in the bottom of a wide glass. Add Cointreau, lime juice, and infused tequila. Swirl it around and then strain (optional). Pour pineapple juice and tequila blend into 2 large glasses filled with crushed ice.