Every year the first week of May makes me go all split personality: one minute I’m all about Cinco de Mayo and then literally overnight it’s all-systems-go for all things Derby Day. Not that I dislike going from guac and margaritas to bourbon and mint but it’s enough to make a girl cray.
I’m proposing a solution in the form of a margarita and julep hybrid. Look, it’s not really one drink or the other and is totally not classic but it solves this problem once and for all. And my Derby-ified margarita is my contribution to my friend Kate’s delicious celebration that is Margarita Week—I consider it a necessary service to those of us who have so many holidays we want to celebrate that we just won’t be pinned down! So the solution to me going crazy is this Pineapple Mint Julep Margarita Cocktail recipe.
Now, go stock up on all your cooking essentials, then head into the kitchen, make this, and share it with us by tagging @saltandwind and #swsociety on social!
Pineapple Mint Julep Margarita Cocktail Recipe
- Ice cubes
- 6 fresh mint leaves
plus more for garnish
- 4 (1-inch) cubes pineapple
plus a few thinly slices for garnish
- 2 ounces 100% agave silver tequila
- 1 ounce freshly squeezed lime juice
- 1 ounce agave syrup or simple syrup
- Crush The Ice: Wrap a few handfuls of ice cubes in a clean towel or ice crusher bag and, using a mallet, rolling pin, or muddler, tap until all the ice is broken up and crushed (you want a mix of ice sizes from pea sized to snowlike).
- Make The Cocktail: Fill a tall glass or Julep cup with the pineapple and mint leaves and muddle until the mint and pineapple are broken up and they've let off liquid. Fill the cup with the crushed ice, stir together the tequila, lime juice, and agave and pour over the ice. Add more ice, then garnish with pineapple and mint and serve.