Frozen Pineapple Painkiller Margarita with Ginger and Jalapeño

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This Frozen Pineapple Painkiller Margarita with Ginger and Jalapeño is all the pain medicine you need. The classic rum painkiller cocktail is remixed here as a margarita to celebrate that it’s Friday!

On Wednesday I shared this No-Fry Pineapple Rice Salad that only used half a pineapple. But the rest can go to making a couple of these frosty treats.

This easy No-Fry Pineapple Rice Salad is a simple side perfect for summer parties. Vegan | Vegetarian | www.megiswell.com

I thought perhaps adding both ginger and jalapeño would be too much but a Google search showed me that it’s a pretty popular combo. The raw ginger gives the drink a spicy kick while the jalapeño simple syrup leaves a refreshing taste on the tongue.

There is a little coconut cream to get that creamy taste and feel of a traditional painkiller cocktail. I used real coconut cream rather than cream of coconut (a sweetened coconut cream usually sold in the beverage section).

The classic rum painkiller cocktail is remixed as a Frozen Pineapple Painkiller Margarita with Ginger and Jalapeño. | www.megiswell.com

For a fancy and tasty rim, pulverize some crystalized ginger and Himalayan salt in a food processor. You can always skip this though if you don’t feel like going through the extra effort.

This margarita also makes a great picnic beverage. Make a big batch, pour it into small mason jars, freeze, and then take on a picnic. 10 minutes out of the freezer they are like an icy slushy you can eat with a spoon. 15 to 20 minutes later they become a smooth cold drink again. You can also try this Mango Margaritas with a Tumeric Chili Twist if you’re a margarita lover like me.

When 5 hits, I’m going to go sip on one of these in my newly renovated backyard, where I want to hang out 24-7. What are your Friday plans?

5 from 1 vote

Frozen Pineapple Painkiller Margarita with Ginger and Jalapeño

The classic rum painkiller cocktail is remixed as a Frozen Pineapple Painkiller Margarita with Ginger and Jalapeño. 
Prep Time 5 mins

Ingredients

Jalapeño Simple Syrup

  • 1/2 cup sugar
  • 1/2 cup water
  • 1 jalapeño, sliced

Frozen Pineapple Painkiller Margarita with Ginger and Jalapeño

  • 1 tablespoon crystallized ginger chips
  • 1 teaspoon Himalayan salt
  • 1 cup frozen pineapple
  • 1/4 teaspoon grated ginger
  • 2 ounces freshly squeezed orange juice
  • 2 ounces tequila
  • 1 ounce jalapeño simple syrup
  • 1 ounce coconut cream

Instructions

Jalapeño Simple Syrup

  • Combine the sugar and water in a small saucepan over medium heat. Once all the sugar has dissolved and the mixture is transparent, add the jalapeño slices. Reduce heat to low and simmer for 20 minutes. Strain the syrup into an airtight container and let it come to room temperature uncovered. Put the lid on and store in the fridge.

Frozen Pineapple Painkiller Margarita with Ginger and Jalapeño

  • Prepare your glass. Pulse the crystallized ginger chips and Himalayan salt in a food processor until a good portion of the ginger chips and salt is ground into a fine dust. There will be a mix of coarse and fine. I used both on my rim but you can sift it if you want to use only the fine powder. Put the mix onto a small plate.
  • Dip the glass rim in water and then grind it into the crystallized ginger and salt mixture. Put your glass in the freezer as you mix your margarita.
  • Put the frozen pineapple, grated ginger, tequila, jalapeño simple syrup, and coconut cream in a blender and mix on high until completely smooth. It helps to pulse it occasionally to get all the frozen pineapple chunks. Pour into the prepared glass and top with jalapeño and pineapple slices.

Notes

You can put the tequila in the freezer before you make your margarita to get it extra cold. 
Author: Megan Wells
Course: Beverages
The classic rum painkiller cocktail is remixed as a Frozen Pineapple Painkiller Margarita with Ginger and Jalapeño. | www.megiswell.com

Join the Conversation

  1. Peter Vernam says:

    2 stars
    Your recipe does not list tequila at all (except in the notes) or specify how much to use!

    1. I’m sorry, when I changed recipe cards and was re-copying the recipe, I forgot to add the tequila-the most important ingredient! It’s 2 ounces-and the recipe is now correctly edited. Thanks for bringing it to my attention and I hope you have a great day!

  2. Oh geeze, I can use this painkiller for sure right now. We are getting ready to move, and my back is tweaked! This is way better of a painkiller than the one prescribed for me.

    1. Oh no! Moving is so hard. I hope your back gets better soon!

  3. 5 stars
    I love the idea of freezing this for a picnic!!! That’s so clever! If it ever cools down a tiny bit I’ll do it 😀

    1. Lol, I know! It’s too hot for a picnic right now!

  4. Hmmmm. . . i’ve got a little pain in my legs from all the running I did this weekend. I bet one (or two) of these beauties would help ease that pain. The only problem is we are still cold here in Boston. But that’s okay. . .I’ll snuggle up under a couple of blankies while I sip away on this beauty.

    1. Haha, I think I have some pain coming on too ?. I feel pretty lucky to be a Californian whenever I read other blogger’s weather woes. Hopefully, it will start getting warm soon!

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