Photo: Jennifer Causy; Styling: Lindsey Lower; Food Styling: Mary Claire Britton
The inspiration for this tropical cocktail comes from ensalada de fruta con chile, Mexico's spicy fruit salad. Pack the heat with Tajin Clasico’s chili pepper and lime seasoning and a grilled pineapple ring garnish, infuse fruity flavor with papaya-pineapple nectar, mango liqueur, and finish with reposado tequila. The result? A tropical margarita ready for the hottest of pool days.
1 (½-in.-thick) pineapple ring (core removed)
1 teaspoon Tajín Clásico seasoning
2 tablespoons papaya-pineapple nectar (such as Jumex)
Pinch of kosher salt
2 tablespoons fresh lime juice
3 tablespoon (1½ oz.) reposado tequila
2 tablespoons simple syrup
1 tablespoon mango liqueur (such as Patrón Citrónge Mango)
Mint, for garnish
How to Make It
Preheat a grill to high (450°F to 500°F), or heat a grill pan over high. Grill pineapple ring, uncovered, until charred, about 2 minutes per side. Cut in half crosswise.
Rub lime wedge around rim of a rocks glass. Place Tajín Clásico seasoning in a shallow plate; dip rim of glass in seasoning to coat rim. Fill glass with ice. Muddle papaya-pineapple nectar, kosher salt, fresh lime juice, and half a grilled pineapple ring in a cocktail shaker; fill three-fourths full with ice. Add reposado tequila, simple syrup, and mango liqueur; cover and shake vigorously 30 seconds. Strain into prepared rocks glass. Garnish with mint and a wedge of the remaining grilled pineapple ring, and serve immediately.