Raise a glass to the perfect blend of smoky and sweet with this charred pineapple gin margarita. Cheers to good company and great cocktails!
INGREDIENTS
- 60ml Mallee Spirit Myrtle Gin
- 30ml lime juice
- 30ml Cointreau
- 15ml brown sugar syrup (recipe below)
- CAPI Charred Pineapple Daiquiri Mixer
GARNISH
- Spicy salt rim (D.I.Y this too!)
METHOD
Pour gin, lime juice, cointreau and sugar syrup into a cocktail shaker with ice. Shake until the shaker tin is frosty. Rim a tumbler glass with fresh lime or pineapple and spiced salt. Pour cocktail into the glass over fresh ice, and top with CAPI Charred Pineapple Daiquiri Mixer to taste. Garnish with fresh or chargrilled pineapple, and enjoy!
This Brown Sugar Syrup is the perfect addition to specialty coffees and cocktails!
INGREDIENTS
- 1/2 cup dark brown sugar
- 1/2 cup water
- 1/2 tsp vanilla extract
Add sugar and water to a small saucepan, heat until dissolved and it starts to simmer, stirring occasionally. Remove from heat and stir in vanilla extract. Let cool to room temperature. Store in an airtight container in the fridge for up to a month.
Spice up your margarita rim with all manner of flavourings! Also try with jalapeno or smoked peppers.
INGREDIENTS
- 1/2 cup Flaked or coarse sea salt
- 2 Tbs Habanero chilli (or other dehydrated chilli of choice)
METHOD
Add ingredients to a small food processor, spice grinder or mortar & pestle. Pulse (or grind) to combine until a uniform blend. Store in an airtight container.
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