Picante Ahumada

A smoky pineapple and grapefruit cocktail with charred jalapeños.

SERVES 1

Moderate

2 hours

10 min

RECIPE DEVELOPED BY:

Carmen Conradie - ICA third year student specialising in Professional Wine Studies & Event Coordination

STYLING & PHOTOGRAPHY:

Jade Bruigom - ICA third year student specialising in Culinary Media Communication

WINE PAIRING:

PICKLED JALAPEÑOS

80ml (⅓ cup) apple cider vinegar

10g sugar

2 g salt

10ml (2 tsp) lime juice

2 (10g) jalapeños, charred and thinly sliced

CHARRED PINEAPPLE AND JALAPEÑO JUICE

800g pineapple slices, charred

60ml (¼ cup) water

SIMPLE SYRUP

50g water

60g granulated sugar

SMOKED TEQUILA

25ml (5 tsp) gold tequila

3g smoking chips

TO SERVE

25ml (5 tsp) ruby grapefruit juice

15ml (1 tbsp) lime juice

250ml (1 cup) ice cubes + extra to serve

60ml (¼ cup) sparkling water

2 grapefruit wedges, charred

For the pickled jalapeños, combine the apple cider vinegar, sugar, salt and lime juice in a saucepan over medium heat. Stir until the sugar has dissolved.
Pour the liquid over the charred jalapeños and set aside to cool.
For the charred pineapple and jalapeño juice, combine the charred pineapple, half of one of the prepared pickled jalapeños, and the water in a blender. Blend until smooth, then strain and refrigerate until cool.
For the simple syrup, combine the water and sugar in a saucepan over medium heat. Stir until the sugar has dissolved. Allow to cool.
For the smoked tequila, pour the tequila into a glass jar. Cover the jar with plastic wrap, leaving a small gap for the smoking gun.
Insert the smoking gun under the wrap, fill it with wood chips, and light it.
Let the smoke fill the jar for 30 seconds. Remove the gun and seal the plastic wrap tightly. Allow the tequila to infuse, 5 minutes.
To serve, muddle 3 slices of the prepared pickled jalapeños in a cocktail shaker fitted with a strainer.
Add 5 teaspoons of the jalapeño pickling liquid, ¼ cup of the charred pineapple and jalapeño juice, 1 tablespoon of the simple syrup, and 5 teaspoons of the smoked tequila.
Add the grapefruit juice, lime juice, and ice. Stir to combine.
Strain the drink into a chilled glass filled with ice. Top with sparkling water and garnish with a charred grapefruit wedge.
Repeat from step 8 for second drink.

TIP: Use a blowtorch to easily char the jalapeños and pineapples.

As part of a unique partnership with @SantaAnnas, ICA third-year Professional Wine Studies & Event Coordination students created a series of drinks designed to pair with Mexican-style dishes – all inspired by the campaign theme: Mexican Style, South African GEES!
This drink was developed by Professional Wine Studies & Event Coordination student Carmen Conradie and styled and photographed by Culinary Media Communication student Jade Bruigom. Picante Ahumada brings bold flavour to the glass with smoked tequila, charred pineapple, grapefruit, and pickled jalapeños.

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