Virgin pineapple-cilantro margarita

Serving Size

Makes 2

Date

05.03.19 More info+

This mocktail is herbaceous, tangy, and light.

New York City–based recipe developer Laura Rege switched out the usual kosher salt rim for this cocktail in favor of mineral-rich Himalayan sea salt which, she says, helps boost hydration when eaten in moderation. Instead of tequila, Rege used Seedlip, a distilled, non-alcoholic spirit in the citrusy Grove 42 flavor. If you can’t find it, use orange- or lemon-flavored sparkling water—it’ll provide a bright effervescence. A touch of agave adds sweetness, but feel free to skip it for a more tangy beverage.

Ingredients

Finely ground Himalayan sea salt

Lime wedge, for rims, plus rounds for serving

4 ounces

Seedlip Grove 42

1 cup

packed finely chopped fresh pineapple, plus small wedges and leaves for serving

2 ounces

freshly squeezed lime juice

2 tablespoons

packed chopped cilantro leaves and stems

1 teaspoon

light agave nectar, optional

Directions

Step 1

Pour a mound of salt onto a small plate and spread out slightly. Rub a lime wedge around the rims of two rocks or margarita glasses. Dip rims of glasses into salt and turn to coat. Fill glasses with ice.

Step 2

In a cocktail shaker, combine the Seedlip, pineapple, lime juice, cilantro, and agave, if using. Using a muddler or the back of a thick wooden spoon, mash mixture until the pineapple and cilantro are well broken up.

Step 3

Fill the shaker with ice, cover, and shake vigorously until very cold. Strain into the prepared glasses and garnish with pineapple, pineapple leaves, and lime rounds. Serve immediately.

4 tea-based cocktails

Hydrating and flavorful, tea makes an excellent mixer.

Food