Pineapple Basil Margaritas

May 5, 2012

My husband loves a good sale, so when I came home to two-for-one pineapples, I knew what had to be done. I headed straight out to the garden that I masterminded and he now tends, and I picked some basil. Well, before that, I did look up pineapple in The Flavor Bible to make sure I was on the right track.

I made a simple syrup with the basil, puréed the pineapple, added tequila, and olé, the perfect drink to kick off Cinco de Mayo. Start the simple syrup first so that it has time to infuse and cool down.

And while I was at it, this little tip occurred to me that I thought I’d share with you:

 

Pineapple Basil Margaritas (makes 6 margaritas, depending on your tolerance)

  • 1 whole pineapple, cut into 1″ pieces
  • 1 1/2 c. tequila
  • 1/2 c. lime juice (about 6-7 limes)
  • 1 recipe basil vanilla simple syrup
  • chopped basil, for garnish
  • lime wedges, for garnish
  1. Purée the pineapple chunks in a blender. Strain through a fine mesh sieve. If you don’t want any pulp whatsoever, you can strain it through cheesecloth, but most people don’t have cheesecloth lying around, and I liked the texture that the pineapple bits imparted.
  2. Pour pineapple purée into a pretty pitcher. Add tequila, lime juice, and basil vanilla simple syrup. Stir to combine.
  3. Garnish with chopped basil and lime wedges, if desired.

Basil Vanilla Simple Syrup

  • 1 cup sugar
  • 1 cup water
  • 2 cups loosely packed basil leaves
  • 1/2 vanilla bean, split and scraped
  1. Combine sugar, water, basil leaves and vanilla bean in a small pot. Bring to a boil over high heat, and boil for 1 minute. Remove from heat and set syrup aside to infuse for 30 minutes.
  2. After 30 minutes, strain syrup through a fine mesh sieve and put in fridge to cool.

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