Recipe for the Scotty Too Hotty Margarita
It finally happened, I had the best margarita of my life, and no, I wasn't at Mi Cocina in Dallas. I was on a patio with the sun beating down on me, but the heat of the sun didn't phase me, my pineapple jalapeno margarita had my full attention. I have found my new signature quarantine drink.
Since my friend Scott Tarkowski is the mixologist behind the genius marg, I've been calling it the Scotty Too Hotty Margarita. I snapped a photo and posted it on my Instagram. All of a sudden I was getting DM'ed and being asked for the recipe. Here is what I was told goes into the best margarita I have ever had.
What you'll need to buy at the store:
Sauza Signature Blue Silver Tequila
Grand Marnier
Kosher Salt
Chili Powder
Jalapeños
Pineapple Juice
Limes/ Lime Juice
Pineapple wedges and additional jalapeño slice for garnish are optional
The measurements are:
Juice from 1/2 of a fresh lime
1 jalapeño slice
2 oz Tequila
3 oz pineapple juice
3/4 oz Grand Marnier
- Rim glass with chili salt mixture. Take a wedge of lime and rim the cocktail glass, then apply the chili salt. You make the chili salt by mixing 2 tablespoons of salt and 1 teaspoon of chili powder.
- Muddle the jalapeño slice with lime juice in a shaker.
- Get a cup of ice in the same shaker and add the tequila, pineapple juice, and Grand Marnier. Shake it like a polaroid picture and pour it into the beautifully rimmed glass. You can garnish it a jalapeño slice or a pineapple wedge if desired.
I hope you find time to enjoy your patio with a Scotty Too Hotty Margarita!
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