This cocktail is guaranteed to quench any thirst with its delicious mix of tequila, fresh limes, mint, pineapple juice and homemade ginger syrup.
Hey guys, welcome back for another week of cocktail shaking and making. This week we are going to be making our ninth cocktail in my series on how to build your own home bar. And if you haven’t been following along on this journey so far then you can learn all about it HERE.
And if you have, well then you will know that we are up to the fourth cocktail using our bottle of tequila. So far I have shown you how to make a CLASSIC MARGARITA, a CREAMY COCONUT AND LIME FROZEN MARGARITA and my HAWAIIAN SUNRISE which is my twist on the classic tequila sunrise. And today I am going to show you how to create this extremely refreshing Pineapple and Ginger Syrup Tequila Smash.
I think you are all going to love this delicious flavor combination. The sweetness of the pineapple juice, with the tanginess from the lime and the mintiness from the mint. And then there is the homemade ginger sugar syrup that I’m going to show you how to make. Spectacular I tell you.
Plus it is easy as to put together.
For this cocktail you are going to need your bottle of tequila, your BOSTON SHAKER, your MUDDLER, your JIGGER and a highball glass or something similar.
And to make the ginger sugar syrup you are going to need a small saucepan.
So to create this cocktail you are going to need to make the ginger infused sugar syrup. To do this simply simmer the equal parts of water and white sugar in the saucepan until the sugar dissolves. Then add the sliced ginger. When the liquid starts to boil leave it on for about 2 minutes, then set aside to cool. The recipe below should be enough to make four cocktails.
But if you fall in love with this cocktail, and I’m sure you will, you can always make a larger batch and leave it in a glass bottle away from the sun. You can also make a stronger ginger flavor by leaving the slices of ginger in the bottle. Just make sure you take them out when the level is no longer high enough to cover the slices.
Once the ginger infused sugar syrup has cooled it is time to make the cocktail.
Firstly measure out the ginger syrup with your jigger and pour into the glass part of the Boston shaker. Add the lime wedges and muddle for about one minute using your muddler.
Secondly bruise the mint by slapping it a couple of times in between the palms of your hands. Kinda like a clapping motion. Then place into the shaker.
Next measure out the tequila and the pineapple juice using your jigger and pour into shaker. Fill shaker with ice and place metal tin on top.
Shake vigorously for about 30 seconds then dump all the ingredients into the highball glass of something similar.
Garnish with a lime wedge and a mint sprig.
Now sit back, relax and sip away on this delicious, thirst quenching Pineapple and Ginger Syrup Tequila Smash and don’t forget to tell me all about your cocktail shaking times by leaving a comment below.
P.S-Next week I will be bringing to you the start of my festive season cocktails, where I shall share with you a few ideas for you to enjoy with your family and friends.
But until then cheers friends.
- 1½oz (45ml) tequila
- 1oz (30ml) ginger sugar syrup
- ½ lime, cut into wedges
- 4 mint leaves, clapped and bruised
- 2oz (60ml) pineapple juice
- Lime wedge and mint sprig for garnish
- Makes enough for 4 cocktails
- ½ cup white sugar
- ½ cup water
- 6 slices of fresh ginger
- Make ginger sugar syrup by putting sugar and water into a small saucepan over a medium heat. Once the sugar has dissolved add the ginger pieces. When liquid starts to boil leave it for 2 minutes, then take it off the stove top. Set aside to cool.
- Place lime wedges and ginger sugar syrup into glass part of Boston shaker. Muddle for about one minute using your muddler. Next bruise mint by clapping leaves between palms of hand and place into shaker.
- Next add tequila and pineapple juice into shaker and fill with ice. Place metal tin on top of shaker and shake vigorously for about 30 seconds. Then dump all ingredients into highball glass or something similar. Garnish with a lime wedge and a mint sprig.
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