Pineapple Margarita with Jicama, Cucumber and Crushed Chile | Print |
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From FRONTERA Margaritas, Guacamoles and Snacks by Rick Bayless with Deann Groen Bayless (W.W. Norton & Company 2012). Photograph by Paul Elledge.


Makes 8 Cocktails

  • 1 ½ cups 100% blue agave reposado tequila
  • ¾ cup fresh lime juice
  • ¾ cup triple sec
  • 1 ½ cups pineapple puree, see recipe below
  • 1 lime wedge
  • Guajillo salt, see recipe below or coarse kosher salt
  • 6 cups ice cubes
  • About 16 pieces of cucumber (1/4-inch-thick sticks, about 4 inches long), for garnish
  • About 16 pieces of peeled jicama (1/4-inch-thick sticks, about 4 inches long), for garnish
  1. In a pitcher, combine the tequila, lime juice, triple sec and pineapple puree. Cover and refrigerate until chilled, about 2 hours.
  2. Use the lime wedge to wet the rim of eight 6-ounce martini glasses. Then dip the rims into the Guajillo salt to coat them lightly.
  3. Fill a cocktail shaker half full with ice and pour in a generous 1 cup of the margarita mixture. Shake vigorously for 15 seconds, then strain into two of the prepared glasses. Repeat for the remaining margaritas.
  4. Garnish each glass with a spear or two of cucumber and jicama.

Pineapple Puree: To make about 3 cups Pineapple Puree, peel and core ½ medium pineapple. Cut it into roughly 1-inch cubes (you’ll have about 3 ½ cups) and place in a blender or food processor. Add ½ cup sugar and ½ cup water, cover and pulse until the pineapple is finely chopped, then process until smooth and foamy, usually a full minute. Strain into a sealable container and refrigerate until ready to use, up to 3 days.

Guajillo Salt: Mix 1 part pure crushed or powdered guajillo chile to 2 parts coarse (kosher) salt; add a little more chile if a little extra spiciness appeals to you.