About
This spicy pineapple margarita was created by Adam Wild (@drinksbywild), and I gave it a shake a few weeks ago (see original version of the Gulf Of Mexico). This time, I thought it would be fun to clarify as the color matches the waters even more.Cheers y’all!
Ingredients
- 6 oz · 180 mltequila blanco
- 1½ oz · 45 mlAncho Reyes Chile liqueur
- 3 oz · 90 mlfresh lime juice
- 1½ oz · 45 mlpineapple syrup
- 4 oz · 120 mlwhole milk
- butterfly pea flower extract*, post-clarification
- Tajín rim
- SERVES 3–4
Method
- 1
Combine all ingredients except milk.
- 2
Stir and pour over milk.
- 3
Let sit for one hour (or longer) until milk curdles.
- 4
Slowly pour mixture into funnel with coffee filter or paper towel.
- 5
First drops will be cloudy, so swap out container when drops are clear.
- 6
Pass through cloudy portion until all is clear.
- 7
Store in sealed bottle.
- 8
To serve, pour over clear ice.
- 9
Garnish with dehydrated pineapple or lime wheel and Tajín rim.
anatomyofadrink.com/cocktails/clarified-gulf-of-mexico