Blue Agave Sour is a fun cocktail using tequila, lime, blue curacao, and a fabulous roasted pineapple simple syrup that you can make in a sinch!
I've been sharing way more cocktail ideas on my IG feed than I anticipated. I promise, I don't need meetings.... yet! I'm just having too much fun. I never realized how much cocktail-making was like cooking. It's all about finding balance and using simple ingredients. And since I have nowhere to go at the moment, I've been finding joy experimenting.
And not only with cocktails! I have never made more chocolate chip cookies in my life--just look! I'm *this* close to perfecting my family's favorite chocolate chip cookie. Apparently, it's the only thing I can get all three of them to agree on, so I'm running with it. I'll be making another batch today in hopes of nailing it. Fingers crossed because once I do, I will be sharing!
But anyway, I'm not here to talk cookies. I'm here to share this excellent cocktail idea!
Yesterday, I was looking for a fun pairing for our Friday Fajita Feast, so I started researching tequila ideas. Margaritas are good, but I wanted to have some fun and experiment. That's when I came across this recipe for Blue Agave Sour. They had me at "roasted pineapple syrup." I mean, it just sounded like an escape through flavor.
Now, you might be wondering where I would get my hands on pineapple in the middle of a quarantine. Well, funny story -- and I would totally be able to link to my old post about saving pineapple cores if I didn't take down my whole site a few years ago -- but yes, I keep pineapple cores in the freezer for smoothies since I hate throwing things away. They make pretty-good smoothies, but yesterday I also found out they are an excellent base for roasted pineapple syrup. So I defrosted the cores I had, roasted them and made the syrup.
It was as divine as it sounded, and this cocktail was fantastic! Best part: now, I have leftover pineapple syrup to experiment with for other cocktails!
Anyway, here's the recipe for the Blue Agave Sour. I followed it pretty exact from Vinepair. Except I used the core for the syrup instead of wasting perfectly good eating pineapple. 🙂
Blue Agave Sour
- 1 ½ ounces tequila
- ½ ounce blue Curacao
- 1 ounce lime juice
- ½ ounce roasted pineapple syrup below
- 1 egg white
- ½ fresh pineapple cut into small cubes or 1-2 pineapple cores sliced
- 1 cinnamon stick
- 1 cup water
- 1 cup sugar plus more for sprinkling
- To make the Pineapple Syrup, roast pineapple in the 425 degree oven for about 15 to 20 minutes, or until slightly brown.½ ounce roasted pineapple syrup
- Add the roasted pineapple to a medium saucepan with sugar, water, and cinnamon stick. Simmer until sugar dissolves. Strain and let cool.½ fresh pineapple, 1 cup water, 1 cinnamon stick
- To make the Blue Agave Sour, combine all ingredients, shake and pour over ice.1 ½ ounces tequila, ½ ounce blue Curacao, 1 ounce lime juice, 1 egg white, 1 cup sugar
- Fresh lime juice is always better but the bottled lime juice is fine too.
- I don't do nutritional information for coktails. It's too confusing and I see too much conflicting data on macronutrients and calories in alcohol.
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