Montañita- Claudia's Mesa Margarita
Photograph by Lynn Donaldson
It is said that the origin of our State, Montana, is derived from the Spanish-Latin, for mountain. Because I like the notion, true or fiction, I named my margarita Montañita. I dedicate this flavorful drink to the Land of Big Sky. When possible, support our local growers and use Montana’s cilantro and jalopeños, like
Ingredients Serves 20 1 pineapple, peeled, cored, cubed 1 large jalopeño, seeded and chopped, finely Simple Lemon Sugar with Mint (recipe follows) 1 Bottle Pinot Grigio 30 ounces tequila ¼ cup chopped cilantro
Ingredients for the simple sugar 1.5 cups sugar 2 cups water Juice of 10 limes ¼ cup mint
Directions for Simple Sugar
Add sugar and water to a medium pot and boil.
Add lime juice and stir.
Add mint and muddle with a wooded spoon.
Allow to steep while you roast the pineapple
Directions for the Montañita
In a large bowl, place the pineapple cubes.
Add sugar and 2 tablespoons of water.
Heat up a BBQ grill and line with foil, or turn the broiler to 400.
Roast the pineapple until it darkens on the edges. Make sure not to burn.
Add pineapple to a Montañita pitcher.
Add remaining ingredients.
Strain simple syrup and add to the pitcher.
Taste and adjust sugar, tequila, or wine levels.
Sing while you sip.