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magazine cookingclub pineapple chile margaritas
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(81)
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This kicky chile-and-peanut-laced dressing is ready to replace the ranch on your crudités platter.
4.0
(4)
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BA's Andy Baraghani mixes a crushed pinepple and mint margarita with Cointreau, blanco tequila, fresh lime juice, fresh pineapple juice, and mint #MargaritaSeason
3.0
(3.2)
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Using sweet blood oranges and warming spices like vanilla and cinnamon, Amanda Shapiro’s Winter Spiced Margarita makes us feel super cozy right now. Produced in partnership with Patrón Tequila.
4.0
(4)
Quick
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4.0
(4)
Quick
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If you are a chile fan, you can sub in serranos or jalapeños for the chiles de árbol.
4.6
(4.63)
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Cool as a cucumber, sure, but it’s the citrus, ginger, and chile that will keep you coming back sip after sip.
5.0
(4.83)
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Two rums and two types of coconut make this tropical drink the last word on summer refreshment.
4.6
(4.58)
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Frozen margarita? Uh, no thanks. Drink these instead.
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The Original Margarita using Cointreau, fresh lime juice, and blanco tequila. #MargaritaSeason
5.0
(5)
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"Compound butters are a terrific blank canvas," Ballymaloe co-founder Rory O'Connell says. "You can mix in all sorts of flavors—anchovies, capers, any herb or spice."
4.0
(4)
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Blend frozen mango, blanco tequila, and lime juice into these cooling margaritas. A Tajín rim adds a spicy-salty kick.
Vegan
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Chiles and pineapple? Believe it or not, this sweet/spicy mix is insanely refreshing in drink form.
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Using sweet and floral Meyer Lemons, Maricela Vega’s margarita takes advantage of citrus season. Produced in partnership with Patrón Tequila.
4.4
(4.38)
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A salty blueberry and ginger margarita using Cointreau, muddled blueberry, ginger simple syrup, and tequila.
3.3
(3.25)
Quick
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Pineapple juice, a bottle of sparkling rosé, and rum make this the summer punch recipe you've been waiting for.
Easy
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This smoky, fiery concoction is inspired by Bar Amá’s “Bus Driver” salsa.
4.0
(3.83)
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This pasta has some really big energy about it. It’s so extra, it’s the type of thing you should be eating in your bikini while drinking a magnum of rosé, not in Hebden Bridge (or wherever you live), but on a beach on Mykonos.
Quick
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Of course, you don’t have to include the rum—just like you don’t have to visit the swim-up bar next time you’re on vacation.
2.0
(2)
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Make this smoky-spicy braise when it’s Sunday and you’ve got big plans to never leave the house.
4.0
(4.15)
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Salvadoran chicken braised in fizzy and tangy pineapple chicha from Anthony Salguero of Popoca in Oakland.
5.0
(4.79)
Easy
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All the buttery, garlicky pleasure of shrimp scampi with a sizzle of chile heat.
4.0
(4.1)
Vegan
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This spicy-sweet-funky Filipino condiment is delicious on grilled fish, chicken, tacos, sandwiches, grain bowls, noodles, eggs, burgers... pretty much anything you can think of will be improved by a dab or two.
5.0
(5)
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A summer favorite gets an Italian twist featuring apéritif and Don Julio Reposado.