Pineapple-Cilantro Syrup Martini Rimmed with Chile Salt
Total:
12 hr 15 min
(includes chilling time)
Active:
15 min
Yield:
8 martinis
Level:
Easy
Total:
12 hr 15 min
(includes chilling time)
Active:
15 min
Yield:
8 martinis
Level:
Easy
Total:
12 hr 15 min
(includes chilling time)
Active:
15 min
Yield:
8 martinis
Level:
Easy

Ingredients

Pineapple-Cilantro Syrup:
  • 1 pineapple, peeled, cored, diced
  • 1/4 cup spring water
  • 2 tablespoons white granulated superfine sugar
  • 1/3 cup compacted roughly chopped fresh cilantro
Chile Salt:
  • 4 tablespoons fleur de sel
  • 2 tablespoons Espelette chile pepper
  • 2 tablespoons white granulated superfine sugar
Martini:
  • Ice cubes
  • 2 cups vodka

Directions

Making the pineapple-cilantro syrup: To a blender, add the pineapple, water and sugar. Puree for 1 minute, adding a little more water if needed, to keep things moving. Pour into a pitcher or bowl, add the cilantro and stir to blend. Refrigerate overnight, then strain through a fine mesh sieve.

Making the chile salt: To a food processor, add the fleur de sel, chile and sugar. Process until the mixture forms a fine pink powder. 

Making the cocktail: Dip the rim of a martini glass in water, then in the chile salt. To a cocktail shaker, add 5 ice cubes, 2 ounces of the vodka and 2 ounces of the pineapple-cilantro syrup. Shake vigorously, and strain into the chile salt-rimmed martini glass. Serve immediately. Repeat with the remaining ingredients.

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