Happy Cinco de Mayo!!
I hope it is warm where you are, you’ve got the hot sun on your face, and an icy margarita in your hand.
I am blown—seriously blown—by the generosity and creative spirits of all my fellow food bloggers who have participated in this year’s Margarita Week. Really my cup, literally and figuratively, runneth over with margaritas and gratitude and inspiration of all the gorgeous, gorgeous work that went into creating this year’s recipes and posts. It is all in good fun—a week dedicated to tequila and margaritas couldn’t be anything but—that being said, I know the time and effort it takes to pull off such jaw-dropping work and for that I want to thank each and every one of you for contributing your talents.
My contribution is a fruity concoction I created with my friends and sponsors of Margarita Week, Azuñia Tequila. Their Organic Blanco Tequila is so smooth and gentle. It is the tequila you want to be drinking if you think you don’t like tequila or have had too many bad experiences with the crap tequila of all of our college days.
Whenever I open the bottle and take in the aroma, pineapple is always the first thing that comes to mind, so it’s a no-brainer that I choose to make a pineapple margarita—I really had no other choice.
Because Azuñia prides itself on being an organic tequila I like to keep my cocktail that way too and use only organic ingredients in the drink. Ripe, buttery organic pineapple, organic limes from my own tree, and even organic granulated sugar in the syrup. It may seem a little nitpicky but I think it makes a difference in the final drink.
The finishing touch is the hibiscus salt on the rim which comes from The Spanish Tin. It has just a hint of smoke from smoked paprika with all the tart tang of ground hibiscus flowers and the perfect amount of flaky sea salt. I highly recommend looking them up, they have a seasoning for just about any occasion.
And because we all need something to snack on while we’re sipping our margaritas in the sun, I’ve got a quick little salsa for you that is one of my favorites from Baja. I don’t think it originated there (I’ve read recipes of peanut salsa hailing from Chiapas to the Yucatán) but the first time I had it was in Valle de Guadalupe so it always makes me think of Baja California.
It’s a spicy, creamy salsa made from arbol chiles and ground peanuts. You can find the full recipe here!
Have a fun and festive Cinco de Mayo my loves! For lots more Margarita inspiration we’ve got everything from cupcakes to cocktails over on the Margarita Week page and follow along on social with the #MargaritaWeek hashtag!
If you’re looking for Azuñia Tequila, check the map to see where you can find a bottle in your area!Print
Pineapple Hibiscus Margarita
This Pineapple Hibiscus Margarita is made with fresh pineapple puree, organic blanco tequila, and hibiscus syrup. Perfect to celebrate Cinco de Mayo!
- Prep Time: 10 mins
- Cook Time: 15 mins
- Total Time: 25 mins
- Yield: 1 drink 1x
For the Hibiscus Syrup:
- 2 cups water
- 2 cups granulated sugar
- 1 cup dried hibiscus flowers, rinsed
For the Margarita
- Hibiscus Salt or kosher salt
- 2 ounces Organic Blanco Tequila (Azuñia is my favorite)
- 2 ounces pineapple puree *See Note
- 2 limes, juiced, plus more for garnish
- 1/2 ounce pineapple gum syrup
- 1/2 ounce hibiscus syrup
- pineapple wedges, for garnish
To Make the Syrup:
- Combine water, sugar, and flowers in a small saucepan and place over medium heat. Whisk until sugar is dissolved and bring to a boil. Let simmer 15 minutes.
- Cover, remove from heat, and let cool. Strain and chill completely.
To Make Margarita:
- Rub a lime around the rim of a rocks glass. Dip the outside of the rim in the hibiscus salt to coat. Fill glass with ice.
- Combine tequila, pineapple puree, lime juice, and pineapple gum syrup with a scoop of ice in a cocktail shaker. Shake vigorously until combined and outside of the shaker is beaded with ice. Strain into the prepared glass. Pour hibiscus syrup over the top, garnish with a lime slice and pineapple wedge, if desired.
To make the pineapple puree; remove the peel and core from a ripe pineapple and cut into chunks. Add chunks to a blender and blend until smooth. Will make enough for 10-12 drinks. Save any leftover for smoothies.
The hibiscus syrup recipe will make enough for 10-12 drinks.
One More Thing
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This post and Margarita Week was sponsored by Azuñia Tequila, all opinions are my own. Thank you for supporting the brands that make this blog possible.