I get nervous around those big stemmed margarita glasses. They are awkward and top heavy. I can barely drink a cup of tea, stone cold sober, without spilling a generous amount all over myself. I don't own much white clothing. Add tequila and (ideally) some drowsy, sunny catnapping and a heavy, tippy glass into this equation and I am invariably going to make a mess. It's not a super dignified look. Obviously, you should serve these margaritas however you like, but I think they are best in a sturdy and unprecious tumbler. No unnecessary stemware stress.
This pineapple margarita is summer in a glass. Tart and sweet sunny yellow pineapple, acid lime juice with just enough sugar to take the edge off the pucker, with tequila and chili for bite.
Tajin is a delicious Mexican spice blend with chili, salt and lime. It's really good sprinkled on sliced cucumbers, pineapples, mangoes...pretty much any kind of fruit. It's quite sour so if you do use it for the rims, so be judicious at first.
pineapple chili margaritas:
- 2 cups frozen pineapple
- 1 cup ice
- 4 ounces tequila
- 2 ounces triple sec
- juice from 2 limes
- 1/4 cup sugar
- pinch of chili flakes
- tajin spice, or salt for the rim
Run a wedge of lime around the rims of four glasses and then dip them into a shallow dish of tajin spice or salt.
In a blender, combine pineapple, ice tequila, triple sec, lime juice, chili and sugar and blend until smooth. Taste and adjust sugar, lime juice and tequila to your desired levels of sweetness/tartness/booziness.
Drink in a hammock, if you are particularly confident about your ability to not spill.