 | Pina Picante1 drink Dan Kaiser, JoLe |
| • | 2 oz. Charbay Tequila Blanco |
| • | 3/4 oz. The Perfect Purée Carmelized Pineapple Concentrate, thawed |
| • | 1/2 barspoon The Perfect Purée Ginger Puree, thawed |
| • | small bunch cilantro |
| • | 2 slices jalapeño |
| • | 1 egg white |
| • | fresh lime juice |
| Method: | |
| 1. | In a mixing glass, muddle jalapeño, cilantro, lime juice, Carmelized Pineapple Concentrate and Ginger Puree. Add tequila and egg white. Shake in a Boston Shaker without ice vigorously. Then add ice and shake vigorously again. Strain into a mason jar filled with ice and garnish with jalapeño and cilantro. Serve. |
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