This Frozen Pineapple Painkiller Margarita with Ginger and Jalapeño is all the pain medicine you need. The classic rum painkiller cocktail is remixed here as a margarita to celebrate that it’s Friday!
On Wednesday I shared this No-Fry Pineapple Rice Salad that only used half a pineapple. But the rest can go to making a couple of these frosty treats.
I thought perhaps adding both ginger and jalapeño would be too much but a Google search showed me that it’s a pretty popular combo. The raw ginger gives the drink a spicy kick while the jalapeño simple syrup leaves a refreshing taste on the tongue.
There is a little coconut cream to get that creamy taste and feel of a traditional painkiller cocktail. I used real coconut cream rather than cream of coconut (a sweetened coconut cream usually sold in the beverage section).
For a fancy and tasty rim, pulverize some crystalized ginger and Himalayan salt in a food processor. You can always skip this though if you don’t feel like going through the extra effort.
This margarita also makes a great picnic beverage. Make a big batch, pour it into small mason jars, freeze, and then take on a picnic. 10 minutes out of the freezer they are like an icy slushy you can eat with a spoon. 15 to 20 minutes later they become a smooth cold drink again. You can also try this Mango Margaritas with a Tumeric Chili Twist if you’re a margarita lover like me.
When 5 hits, I’m going to go sip on one of these in my newly renovated backyard, where I want to hang out 24-7. What are your Friday plans?
Frozen Pineapple Painkiller Margarita with Ginger and Jalapeño
The classic rum painkiller cocktail is remixed as a Frozen Pineapple Painkiller Margarita with Ginger and Jalapeño.
Jalapeño Simple Syrup
- 1/2 cup sugar
- 1/2 cup water
- 1 jalapeño, sliced
Frozen Pineapple Painkiller Margarita with Ginger and Jalapeño
- 1 tablespoon crystallized ginger chips
- 1 teaspoon Himalayan salt
- 1 cup frozen pineapple
- 1/4 teaspoon grated ginger
- 2 ounces freshly squeezed orange juice
- 1 ounce jalapeño simple syrup
- 1 ounce coconut cream
Jalapeño Simple Syrup
- Combine the sugar and water in a small saucepan over medium heat. Once all the sugar has dissolved and the mixture is transparent, add the jalapeño slices. Reduce heat to low and simmer for 20 minutes. Strain the syrup into an airtight container and let it come to room temperature uncovered. Put the lid on and store in the fridge.
Frozen Pineapple Painkiller Margarita with Ginger and Jalapeño
-
Prepare your glass. Pulse the crystallized ginger chips and Himalayan salt in a food processor until a good portion of the ginger chips and salt is ground into a fine dust. There will be a mix of coarse and fine. I used both on my rim but you can sift it if you want to use only the fine powder. Put the mix onto a small plate.
-
Dip the glass rim in water and then grind it into the crystallized ginger and salt mixture. Put your glass in the freezer as you mix your margarita.
- Put all the ingredients in a blender and mix on high until completely smooth. It helps to pulse it occasionally to get all the frozen pineapple chunks. Pour into the prepared glass and top with jalapeño and pineapple slices.
You can put the tequila in the freezer before you make your margarita to get it extra cold.
The post Frozen Pineapple Painkiller Margarita with Ginger and Jalapeño appeared first on Meg is Well.