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 appetizers or a cheese plate.