What more could you want? Cucumber refreshes the palate, jalapeño comes in with the spice, and our Pineapple Ancho Chile rinds line the rim with flavor and crunch. All that and we didn’t even add the tequila yet! Good luck! This drink may be dangerous, but it sure is delicious.
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