Jala-Pina Cocktail

If there were a tequila version of rum punch, it would be the fabulous Jala-Piña cocktail at the Redhead. This restaurant may be known for chef Meg Grace’s knock-out fried chicken, but the bartenders are no slouches either. Here the pineapple juice is infused with jalapenos and mixed with silver tequila instead of rum. It seemed simple enough to make this cocktail at home, but when we first tried it, something was missing. Jalapenos, tequila, pineapple – what else?

Jala-Pina Cocktail

If you are ever lacking a certain je ne sais quoi in a cocktail, chances are it’s bitters, the secret weapon of bartenders everywhere. The hint of Angostura bitters, which adds the scent of cloves and a touch of umami to a drink, is the additional connection between this tequila cocktail and rum punch. Though the Redhead infuses pineapple juice with jalapenos, if you’re making this drink on a smaller scale, it’s more practical to infuse the tequila: You can use it again for a cucumber jalapeno margarita.

Recipe: Jala-Piña Cocktail

1/2 L. silver tequila, 100 percent agave
3 jalapenos
best-quality pineapple juice
bitters

Slice the jalapenos and combine with the tequila in a mason jar or swivel-top bottle. Let it steep for 3 days.

To make one cocktail, combine 3 oz. tequila, 2 oz. pineapple juice and 3 dashes of bitters in a cocktail shaker filled with ice. Shake well and pour in a martini glass.

Repeat as necessary.

Posted in food, recipes | Tagged , | 2 Comments

2 Responses to Jala-Pina Cocktail

  1. D says:

    I can attest to the yumminess of this cocktail. The Redhead’s version is excellent and this looks to be just as good.

  2. S says:

    I’ve never tried this version. I have had a more mojito version…muddled lime, jalapeno, and cilantro topped with fresh pineapple juice and tequila. Delicious.

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