Matcha-Pineapple Margarita
The sweet acidity of fresh pineapple combines with the bright vegetal notes of Matcha green tea to make a vibrant margarita that tastes as delicious as it looks.
Yield: 2 cocktails
Cost: $20
Equipment
- 1 Boston Shaker Or mason jar with lid
- 1 Bar Strainer
- 1 Small Saucepan
- 1 Bamboo Whisk Or a small metal whisk
- 1 Sm Blender
Materials
- 2 tablespoons Matcha Green Tea Syrup
- 1 tablespoon Lime-Salt-Sugar
- 1/3 cup tequila 100 percent agave, silver tequila recommended
- 1/3 cup pineapple juice freshly juiced if possible
- 1/4 cup lime juice Always freshly squeezed!
- 1 pinch dried red pepper flakes
- crushed ice
- pineapple wedges for garnish
Matcha Green Tea Syrup
- 1/2 cup water
- 1/2 cup sugar
- 1 1/2 teaspoon Matcha Powder
Lime-Salt-Sugar
- 2 tablespoons kosher salt
- 2 tablespoons sugar
- 1/4 teaspoon Matcha Powder
Instructions
- In a cocktail shaker or a jar with a screw top lid, combine the tequila, pineapple juice, lime juice, simple syrup and red pepper flakes.
- Cover and shake vigorously until mixed (about 30 seconds).
- Fill the glasses halfway with crushed ice. Strain the margarita mixture into the glasses and serve garnished with a pineapple wedge. (Photo by Joanna Pruess)
Matcha Green Tea Syrup
- In a small saucepan, combine the sugar and water and cook over low heat, stirring until the sugar dissolves.
- Remove 2 tablespoons of the syrup to a small bowl. Store the remaining syrup in a sealed container in the refrigerator for up to 1 month.
- Whisk the matcha powder until fully combined and cool to room temperature.
Lime-Sugar-Salt
- In a small blender, clean coffee grinder or mini food chopper, combine the lime, salt and sugar and blend until finely chopped. (Photos by Julian Landa)
- Add the matcha powder and pulse a couple of times to lightly coat the salt and sugar blend.
- Prepare your glasses by running a cut wedge of lime along the rim and then dipping the moistened rim of the glass in a shallow dish with the lime/matcha/sugar/salt mixture.
