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!
I want one right now.
mmmm bacon salt
Over the top Beardman and very cool. I’m not sure about the pepper, but it sure looks awesome.
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What also works (if you’re up for a challenge) is to take a bottle of tequila (I’ve done it with abour 750ml). Cut up four habanero peppers (make sure to wear rubber gloves and remove all of the seads). Put the cut up habaneros into the bottle of tequila, close it up, and put it somewhere to hang out and stew for 3 or 4 days. Then make your margarita with this tequila and grapefruit. There’s a restaurant called Barrio Chino in NYC that makes these.
I’m sure the same works for jalepenos.
I also have grown to like sugar on the rim of my glass instead of salt. I think it helps counter the sour/bitter taste of the margarita.
Jesus, I must have just woken up. I just reread my post and I sound illiterate. Yes, I know “seeds” is spelled without an “a” and that “about” is actually spelled with a “t”. Ok, need to go wake up.