La Pinela Recipe
Adapted from Rosa Mexicano Restaurant
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Rosa Mexicano’s perfectly balanced La Pinela cocktail is made with pineapple juice, cinnamon syrup, lime juice, and tequila.
What to buy: Licor 43 Cuarenta y Tres is a Spanish liqueur with great spiced notes and a vanilla flavor that’s often served on the rocks. It can be found at high-end liquor stores and online.
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INGREDIENTS
- 2 tablespoons granulated sugar
- 1 tablespoon ground cinnamon
- Lime wedge, for rimming the glass
- Ice
- 1 1/2 ounces silver (blanco), 100 percent agave tequila
- 1 1/2 ounces naturally sweetened pineapple juice
- 1/2 ounce Licor 43
- 1/2 ounce freshly squeezed lime juice
- 1/4 ounce Cinnamon Syrup
INSTRUCTIONS
- Combine the sugar and cinnamon in a shallow dish. Rim a glass with the lime wedge, then coat the outside rim of the glass with the cinnamon-sugar mixture. Fill the glass with ice.
- Fill a cocktail shaker halfway with ice, add the remaining ingredients, and shake until the shaker is frosty, about 20 to 30 seconds. Strain into the glass.
If neither the Licor 43 nor the Navan is available, Dr. MacGillicuddy's Vanilla Schnapps is another way to go. (It's a great addition to blueberry margaritas, in particular.) Or, just take a bottle of inexpensive triple sec and infuse it for a week or two with a split vanilla bean.
For a pitcher or punch bowl presentation, I could see using frozen pineapple and fresh lime slices in place at least part of the ice.
SnackHappy, I haven't had licor 43, but i'm going to make this with Navan
I made a pitcher of this for a holiday party. They were fantastic, but I suggest pouring this over ice (or floating ice in the pitcher) so it is slighlty diluted by melting ice and thus less strong.
Anyone?
What's a good substitute for Licor 43? It's not available in Quebec.