Pineapple-Cilantro Syrup Martini Rimmed with Chile Salt

  • Level: Easy
  • Total: 12 hr 15 min (includes chilling time)
  • Active: 15 min
  • Yield: 8 martinis
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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


Ice cubes

2 cups vodka


  1. 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.
  2. 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. 
  3. 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.