Cheers to our favorite Liquid Chef Rob Floyd for introducing us to this Piña en Fuego cocktail recipe! We’re pretty sure any tequila or mezcal-lover is going to enjoy it as much as we did at the Women of Today at The Vintage Round Top event. A little bit sweet and just the right amount of spicy, this one hits all the right notes! Just be careful to not over-muddle your jalapeño – otherwise, your drink will become bitter. Simply press it until you hear it crunch.
Enjoy!
Camila practices her bartending skills with Rob Floyd (far left) and Clint Harp (right)
Piña en Fuego
Ingredients
- 1 slice jalapeno (or to taste)
- 2 chunks fresh pineapple
- 3/4 oz. lime juice
- 1/2 oz. agave nectar
- 2 oz. tequila or mezcal
- ground pepper
- Hawaiian black lava sea salt (optional)
Instructions
- In a shaker, gently press jalapeño to express oil.
- Add pineapple and muddle.
- Add remaining ingredients except black pepper and shake with ice.
- Strain into a rocks glass (salt the rim according to your preference) with 3 ice cubes and garnish with a sprinkling of fresh ground black pepper.
Beijos xx
Women of Today
All photographs by Haylei Smith
