Albatross
This is a cocktail we discovered at the delightful Red Mangrove Inn in Puerta Ayora, Galapagos. It may be more of a summer drink, but as an antidote for winter, it is exceptional. Ingredients (Makes 3) 5 oz tequila, preferably Patron or Don Julio 1 oz chile infused tequila* 1 cup of fresh pineapple, core removed, cut into chunks 2 oz ginger syrup** * Put two birds eye chile peppers into a bottle of tequila, any brand. Remove the peppers after one day. Don't leave it any longer, like I did the first time. Or you'll end up with something undrinkable. ** To make ginger syrup, put a cup of water and a cup of demerrara sugar in a sauce pan. Add 1/3 cup of grated or finely chopped ginger. Boil for 1 minute, then put the lid on the pot and let it steep for a couple of hours. Strain into a sterilized bottle and refrigerate until needed. Method Run all ingredients through a blender and server in a glass with a salt and ancho pepper rim. Accompaniments Hot appet
