Pineapple Jalapeño Margarita with your Carbon8⁠

For the jalapeño syrup⁠
1/2 cup water ⁠
1/2 cup sugar ⁠
1 unit jalapeño, sliced⁠
For the jalapeño virgin margarita⁠
1 cup pineapple pulp, chopped ⁠
2 oz jalapeño syrup⁠
2 units lime, chopped ⁠
2 oz lime juice ⁠
1 cup Carbon8 sparkling water ⁠
for garnish Rosemary sprigs⁠
for garnish lime, sliced ⁠
for garnish jalapeño, sliced⁠
for garnish pineapple wedge⁠
for garnish tajin powder ⁠
for serving ice ⁠

Put water and sugar in a medium saucepan and bring to a boil. Add sliced jalapeños. Lower heat and let simmer for about 10 minutes, strain jalapeño out, pour the syrup into a mason jar and put it into fridge to cool down before using. In a cocktail shakers muddle the jalapeño syrup, chopped lime, lime juice and the pineapple pulp. Fill the cocktail shaker with ice and shake⁠
Run a slice of lime around the rim of a serving glass and then dip into the spicy powder, garnish with a pineapple wedge, jalapeño slices and some rosemary sprigs Fill the glass with ice, strain the pineapple mixture, top up with C8 water. Garnish with pineapple wedge, jalapeño slices, some rosemary springs.⁠

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