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We love the pineapple and heat in this drink.
Photo courtesy Hornitos Tequila.
For your consideration: a sweet, spicy and smooth tequila drink called the Pico de Plata (“silver beak”). The recipe was created by mixologist Jason Littrell for Hornitos Tequila, using sweet pineapple juice and hot jalapeño purée. Jalapeño is used in two forms: the seeds infuse the vodka, and the flesh is puréed as a mixer.
Why the horn-shaped shot glass used by Hornitos?
In some regions of the world, unique glass shapes have been specially designed for the local wines and spirits. After a long day’s work, Mexican farmers used to enjoy shots of tequila from a real bull’s horn to celebrate the day’s end. Thus, the first tequila-specific shot glass was designed in the shape of a bull’s horn.
COCKTAIL RECIPE: PICO DE PLATA
Ingredients For One Drink
1 part jalapeño infused silver tequila*
1/2 part fresh pineapple juice (you can use canned if you don’t have a juicer to juice a fresh pineapple)
1/2 part red jalapeño purée**
1/4 part fresh lime juice
Dash of celery bitters (made by Bitter Truth or Fee Brothers, at specialty food stores and online)
Kosher salt/sea salt and cracked pepper mixture to rim glass
*Cut the skin off the jalapeño. Soak the seeds and pith (the hot part) of three jalapeños per 750ml bottle of silver tequila for 30 minutes, or to taste. Save the flesh for the purée.
** Remove stems, seeds and veins from a red jalapeño, leaving only the flesh. Toss into a blender or spice grinder and purée until smooth.
1. Mix equal parts of salt and pepper. Place in a saucer. Moisten the rim of a rocks glass or martini glass with water and dip and twist in the salt and pepper.
2. Shake other ingredients with ice and strain the ingredients over ice. Serve.
Find more of our favorite cocktail recipes.
Check out the history of tequila.
Happy Cinco de Mayo!
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