I'm Elyse. Some of my most vivid and cherished memories are around a table with friends and family, and I want that for you, too.
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Pineapple, Coconut & Mezcal Margarita
It is officially Fall. I should be basking in sweater weather and PSLs. However, as I write this, it is 100 degrees outside. Clearly, Los Angeles has not gotten the season-change memo. Am I bitter? Yes. But, when life gives you heat waves, drink. (Or however the saying goes.) To cope with the heat and use up some coconut water that I swore would be for post-workout smoothies, we’re making a tropical cocktail.
When you think of classic margarita recipes, there is usually some type of orange liqueur, like Cointreau or Curacao. This adds a beautiful fruity note and a touch of bitterness to balance out the acid of the lime juice and pineapple juice. Here, because we’re using mezcal, which has a decidedly smoky flavor, I decided to reach for a lesser-known liqueur that packs a punch: Benedictine.
What Is Benedictine Liqueur?
Made from a top-secret blend of 27 herbs and spices, this liqueur is part citrusy, part spiced, and part honeyed. (I mean it when I say secret—only 21 of the ingredients are known and the manufacturer is vigilant about suing any potential knock-offs.) The presence of lemon balm, lemon, and orange peel satisfies triple sec’s role in the recipe. But, it also has coriander, clove, cinnamon, honey, nutmeg, vanilla, and saffron—bringing something completely unique.
A lot of folks like to pair Benedictine liqueur with bourbons and whiskeys to play up the baking spices, but Oaxaca: Home Cooking from the Heart of Mexico, introduced me to pairing it with mezcal, and I’ve never looked back. This recipe is an adaptation of their great cocktail, Flor de Pina.
You might not find this in your local grocery store, but it really is a special liqueur to add to your arsenal, so if you have a BevMo or TotalWine near you, it’s worth the trek. Also, if you are looking for more ways to use up this bottle so it isn’t just sitting in your liquor cabinet, Liquor.com has a nice article on Benedictine liqueur—complete with three other cocktail recipes to try.
A Note on Sweetener & Garnish
To complement the tasting notes of the liqueur, we are using honey as a sweetener instead of simple syrup. However, agave syrup would work great here too. Also, while I kept my garnish simple with a slice of lime and a pineapple leaf, I can’t stop thinking about how good a grilled pineapple chunk would be. If you try it, let me know!
Looking for more cocktail recipes? Check out:
Spa Water – Honeydew Vodka Cocktail with Cucumber and Lime
Milkwood – Bourbon with Coffee Liqueur and a Homemade Chai Syrup
Heads up: If you buy something through this link, it doesn’t affect your price but Elyse Creates may earn an affiliate commission, which is pretty cool.
Smokey, sweet, and citrusy—this margarita is a celebration of the dog days of summer.
Ingredients
Scale
2oz pineapple juice
1/2oz fresh lime juice
4oz coconut water (not coconut milk)
1/2oz honey
2 1/2oz mezcal
1/2oz benedictine liqueur
Instructions
Place all your ingredients in a cocktail shaker. Give everything a quick stir to help loosen up the honey. Fill the shaker with ice and give it a good long shake.
Strain into a large wine glass or margarita glass full of fresh ice.
(If you don’t want such a large cocktail, you can pour it into two rocks glasses with ice and share it with a friend.)