Screaming Pineapple Cocktail

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This is the next installment of my adventure into juicing.

(Take a peek at my first juice, Spicy Strawberry Beet Apple Juice, here.)

I’m all for using my juicer to make super fresh juices to boost my health.

I’m also all for using it to make luscious, mouthwatering cocktails. This little baby is sweet AND spicy. I love it.

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This is so simple. Juice some fresh pineapple and chili peppers, then shake it up with a coupla shots of Reposada tequila.

That’s it.

The combination of heat and sweet makes this a killer brunch cocktail.

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Dial the amount of chili up or down, depending on how hot you like your drinks.

Serve it straight up in a martini glass or on the rocks in a tumbler.

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Here’s what that looks like. To the juicer!

Screaming Pineapple Cocktail

1 1/3 lbs. fresh pineapple, peeled, cored, chopped + juiced
1-2 fresh chilis, juiced (plus 1 more for garnish)
2 shots Reposada tequila
Ice

Serves about 1

Juice the pineapple + chilis

Following the instructions for your particular machine, juice the pineapple and the chilis, reserving one chili to garnish your glass.

I used my Breville Juice Fountain Plus, which is the new love of my life.

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Set the juice aside for a sec.

Make the garnish

This is a super easy, very dramatic garnish for any kind of spicy cocktail. Slit the chili pepper (go about 3/4 of the way up to the stem) and stick it on the rim of your glass.

Make sure to remove any loose seeds from the inside.

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Shake up your cocktail

Half fill a shaker with ice. Pour your fresh juice into the shaker.

(If your juice was super foamy on top, ditch the foam with a spoon before pouring into your shaker.)

Cap and shake to chill, then strain into your prepared glass.

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Easy, right?

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Serve + enjoy!

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Screaming Pineapple Cocktail

Yields 1 cocktail

This is so simple. Juice some fresh pineapple and chili peppers, then shake it up with a coupla shots of Reposada tequila. That’s it. The combination of heat and sweet makes this a killer brunch cocktail.

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Ingredients

1 1/3 lbs. fresh pineapple, peeled, cored, chopped + juiced
1-2 fresh chilis, juiced (plus 1 more for garnish)
2 shots Reposada tequila
Ice

Instructions

  1. Following the instructions for your particular machine, juice the pineapple and the chilis, reserving one chili to garnish your glass. I used my Breville Juice Fountain Plus, which is the new love of my life.
  2. Set the juice aside for a sec.
  3. Slit the chili pepper (go about 3/4 of the way up to the stem) and stick it on the rim of your glass. Make sure to remove any loose seeds from the inside.
  4. Half fill a shaker with ice. Pour your fresh juice into the shaker. (If your juice was super foamy on top, ditch the foam with a spoon before pouring into your shaker.) Cap and shake to chill, then strain into your prepared glass. Enjoy!
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http://www.thehungrymouse.com/2013/12/23/screaming-pineapple-cocktail/


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Jessie Cross is a cookbook author and creator of The Hungry Mouse, a monster online food blog w/500+ recipes. When she's not shopping for cheese or baking pies, Jessie serves as an Associate Creative Director at PARTNERS+simons, a boutique ad agency in Boston. She lives in Salem, Massachusetts with her husband and two small, fluffy wolves.

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