Earls’ Pineapple Ginger Margarita

1. 1

   In a mixing glass, measure ginger syrup, lime juice, pineapple chunks and El Jimador Blanco.

2. 2

   Using a pestle or back of a wooden spoon, muddle until juice has escaped from pineapple. Top or pack mixing glass full with ice and top with a stainless-steel shaking tin. Shake vigorously 12 times to mix ingredients.

3. 3

   Strain over fresh ice into a double rocks glass with a half rim of sweet and spicy rim mix (see below). Garnish with a fresh pineapple chunk, with the top dipped in sweet and spicy rim mix.

4. 4

   Ginger syrup

5. 5

   12 ounces (360 mL) water

6. 6

   8 ounces (240 mL) ginger sliced into 1/4-inch coins, do not peel

7. 7

   12 ounces (360 mL) sugar

8. 8

   5 ounces (150 mL) honey

9. 9

   In a medium saucepan bring water, ginger, sugar and honey to a simmer. Immediately remove from heat as soon as sugar has dissolved. Puree, using a hand-held blender. Strain through a fine-mesh sieve into an appropriately sized container with lid (discard the ginger pulp). Allow to cool uncovered to room temperature. Cover and refrigerate up to a maximum of nine days.

10. 10

    Sweet and Spicy Rim Mix

11. 11

    Toss together 3 parts sugar, 1 part salt, dash of cayenne pepper

* Per serving · 4 servings · Values may vary.