Piña Margarita
Ingredients
Method
Rim a rocks glass with a mixture of Korean red pepper, salt and sugar, and set aside. Muddle the lime wedge and cilantro in a shaker. Add the remaining ingredients with ice and shake until well-chilled. Double-strain into the prepared rocks glass over fresh ice. Garnish with a pineapple wedge. Serve with a straw. *Grilled-pineapple-infused Sauza Blue silver tequila: Remove the skin and top of a ripe pineapple and cut into 1/3-inch slices. Grill until caramelized. Remove from heat and let cool. Roughly chop and place into a container with 750 mL of Sauza Blue tequila (or any other 100 percent agave tequila). Allow the mixture to steep for 2 days in the refrigerator, then strain out solids.