Tequila sundown

A refreshing lime, jalapeño and pineapple drink.

SERVES 2

Moderate

40 min

5 min

RECIPE DEVELOPED BY:

Matthew Fibiger- ICA third year student specialising in Professional Wine Studies & Event Coordination

STYLING & PHOTOGRAPHY:

Tanzin Ferrar - ICA third year student specialising in Culinary Media Communication

WINE PAIRING:

PICKLING LIQUID

60ml (¼ cup) water

60ml (¼ cup) white wine vinegar

45g granulated sugar

125g pineapple, chopped

INFUSED TEQUILA

1 (20g) medium jalapeño, sliced in half & deseeded

60ml (¼ cup) gold tequila

PINEAPPLE JUICE

275g pineapple, juiced.

FRESH PINEAPPLE

60g pineapple cubed

TO SERVE

5ml (1 tsp) bitters

15ml (1 tbsp) lime juice

2 mint sprigs

4 ice cubes

For the pickling liquid, combine all of the ingredients in a saucepan over low heat and simmer until the sugar has dissolved.
Remove it from the heat and add the cubed pineapple.
Allow it to cool and strain. Keep the pineapple aside for later use.
For the infused tequila, char the jalapeño with a blowtorch and add it to the tequila. Allow to infuse, 15 minutes.
Strain the mixture and thinly slice the jalapeño. Create two skewers for garnishing by threading one jalapeño slice onto each skewer.
Combine the reserved pineapple cubes from the pickling liquid with the fresh pineapple juice and process until smooth.
To serve, add 150ml of the pineapple juice, half of the infused tequila, the bitters, lime juice, a mint sprig and four ice cubes into a shaker.
Shake until well combined and frothy.
Pour the mixture into a glass filled with ice. Garnish with the jalapeño skewer and a few mint leaves.
Repeat from step 7 for second glass.

TIP: To adjust the sweetness, add some agave syrup or honey.

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 Matthew Fibiger, and styled and photographed by Culinary Media Communication student Tanzin Ferrar. Tequila Sundown is a bold, citrusy cocktail with charred jalapeño-infused tequila, pineapple, lime, and a dash of bitters – garnished with a jalapeño skewer.

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