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.
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.