Tequila salsa

This cocktail blends smoky, spicy and sweet elements with a refreshing citrus twist.

SERVES 2

Easy

20 min

10 min

RECIPE DEVELOPED BY:

Khanyi Ntshangase - ICA third year student specialising in Professional Wine Studies & Event Coordination

STYLING & PHOTOGRAPHY:

Huibré Schwartz - ICA third year student specialising in Culinary Media Communication

WINE PAIRING:

SALSA SYRUP

200g fresh pineapple, cubed

3 (12g) jalapeños, halved and deseeded

7.5ml (1½ tsp) cumin seeds, toasted

5ml (1 tsp) coriander seeds, toasted

45ml (3 tbsp) granulated sugar

80ml (⅓ cup) water

pinch of salt

TO SERVE

80ml (⅓ cup) silver tequila

60ml (¼ cup) fresh lime juice

30ml (2 tbsp) egg whites (optional)

handful ice cubes

2 jalapeño slices

For the salsa syrup, use a blowtorch to scorch the pineapple cubes and jalapeño halves.
Combine the charred pineapple, jalapeños, toasted seeds, sugar, water and salt in a saucepan over medium heat. Bring the mixture to a boil.
Remove it from the heat and allow to cool. Strain.
To serve, combine 3 tablespoons of the salsa syrup with the tequila, lime juice, and egg whites in a cocktail shaker.
Dry shake (without ice) vigorously for 10 seconds to create a rich, velvety foam.
Add ice cubes to the shaker and shake again until well chilled, about 15 seconds.
Strain the cocktail into two chilled coupe glasses. Garnish each with a thin slice of jalapeño.

TIP: For a smokier finish, swap out half the tequila with Mezcal.

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 cocktail was developed by Professional Wine Studies & Event Coordination student Khanyi Ntshangase, and styled and photographed by Culinary Media Communication student Huibré Schwartz. This Tequila Salsa blends charred pineapple, jalapeño and toasted spices into a bold salsa-style syrup, shaken with silver tequila, lime and egg white for a smoky, spicy and citrusy finish.

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