Bacon Pineapple Jalapeno Margaritas
Bacon, pineapple and jalapeno. This flavor combo was introduced to me by Rich and Kim as a pizza topping, and quickly became one of my favorite tastes. I have since made countless pizzas, and even ravioli and wontons with it. When Steph had the idea to make a drink out of it, I was excited, but still had to figure out how to put bacon in a drink. Should we just drop a piece of bacon on top? Muddle bacon with limes? The answer was bacon salt.
Since I was juicing the pineapple, I didn’t need to worry about getting all the bark off. Is that what it’s called? Bark?
In the processor with seeded jalapeno.
I let this mix strain out for awhile so I could collect the juice. This would be faster and more rewarding if I had a cheesecloth.
Making bacon salt.
This bacon salt was awesome.
Make sure to shake the drink like crazy to get some nice foam.
The whole jalapeno makes a fun garnish.
These weren’t very spicy, but they had a slight kick in the background.
To make the bacon salt, toss about 4 slices of cooked bacon in the food processor with about 3 tablespoons of salt. Process it until it is bacon salt. It takes quite a few pulses. If it isn’t granular enough, add more salt.
Then I juiced a pineapple and 2 seeded jalapenos. I did this by food processing them to a pulp, then straining. If you use a cheese cloth, you will be able to get quite a bit of juice out if it! Shot of tequilla, ladle and a half of the pineapple jalapeno juice, and juice of one lime, into a shaker with ice. Shake it like crazy to make sure there will be foam. Pour into a glass that is rimmed with the bacon salt. Pour the ice in too!