EatrunwaychefDrinks

Beet Cilantro Pineapple Margarita

EatrunwaychefDrinks
Beet Cilantro Pineapple Margarita
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BEET CILANTRO PINEAPPLE MARGARITA

INGREDIENTS

Cilantro-Pineapple Simple Syrup Ingredients

  • ½ cup sugar
  • 4 slices canned pineapple, packed in 100% juice
  • ½ cup water
  • ½ cup firmly packed cilantro

For the BCP Margarita

  • 1 oz white tequila
  • 1 oz Cilantro-Pineapple Simple Syrup
  • 1 oz beet juice (from canned beets)
  • Splash of pineapple juice (from canned pineapple)
  • Top with a splash of club soda
  • Squeeze of fresh lime

INSTRUCTIONS

Cilantro-Pineapple Simple Syrup Preparation

  • Bring sugar and water to a boil in a medium saucepan, stirring just until sugar dissolves. Boil 2 minutes. (Do not stir.) Remove from heat. Add cilantro, and steep 10 minutes. Press through a wire-mesh strainer into a bowl, using back of a spoon to squeeze out liquid; discard solids. Cool completely (about 20 minutes). Anything left over should be refrigerated and stored in an air-tight jar for up to 3 months.

To Make the Margarita

  • In a shaker, add ice, tequila and simple syrup, then shake well. Strain into rocks glass and then add beet juice, pineapple juice, a splash of club soda and squeeze of lime. Garnish with a small piece of beet, cilantro and pineapple on a toothpick. Cheers!

NOTES

  • Freeze leftover beet and pineapple juice into ice cubes and pop one or two into each margarita right before serving for an extra-chilly beverages.