Ingredients: 1 cup Southern Recipe Small Batch Pineapple Ancho Chile pork rinds, crushed
1/2 cup fresh lime juice (about 6-7 limes)
½ cup simple syrup
2 oz Triple Sec
6 oz Tequila
1/2 medium cucumber (sliced) + a few slices for garnish
1/2 jalapeño (sliced and de-seeded) + a few slices for garnish
Directions: 1. Muddle 1/2 of a medium cucumber (sliced) and 1/2 of a jalapeño (sliced and de-seeded) in the bottom of a pitcher or a bowl. You can use the back of a spoon or fork to do this.
2. Combine the simple syrup, lime juice, Triple Sec, and tequila in the pitcher over your muddled cucumber and jalapeño mixture. Give it a few stirs so the flavors can combine.
3. Dip the rim of your margarita glass with water or simple syrup. Coat in pork rind dust. Serve over ice and enjoy! Will make about 4 margaritas.
Optional: Garnish with jalapeño, lime, and cucumber slices