Oaxacan Gold Margarita

We blogged about this recipe here.

Oaxacan Gold Margarita

  • Servings: 4
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Mezcal is somewhat of an acquired taste, due to its smokiness, but we think this cocktail brings out its best.  The recipe is slightly adapted from a Rick Bayless recipe; because the roasted pineapple puree is a bit time-consuming, we recommend making it when you’re having friends over.

For the roasted pineapple puree:

  • 4 c of fresh pineapple chunks
  • 1/2 c sugar
  • 1/2 tsp vanilla

Preheat your oven’s broiler – with the rack placed about 5″ from the heat.  Line a baking pan with aluminum foil.  Put the pineapple chunks in a single layer in the lined pan and broil until the top of the pineapple is moderately charred – around 8 minutes.  Watch closely.  Allow the pineapple chunks to cool slightly, then put them in a blender, along with the sugar and vanilla and puree.  Add enough water to the puree to have a total of 2 1/2 cups and blend again.  Strain the mixture, stirring – not pushing – with a spoon to get as much liquid through as possible.

For the 4 Oaxacan Gold Margaritas:

  • 3/4 c mezcal
  • 1/4 c lime juice
  • 1 1/4 c strained pineapple puree (add a little more water to the puree, if you’re a little short on the amount)
  • ice

Shake the mezcal mixture with the ice (in several batches, if necessary).  Strain into martini glasses and serve.

Rick Bayless rims the glasses with lime juice, followed by a ground chipotle chile pepper/salt mixture, which makes a very attractive and spicier cocktail.
Recipe brought to you by BigLittleMeals.com and Andy and Ann]


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