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Food

Pining for You

This cocktail is the perfect mate to Seamus Mullen’s grilled mahi-mahi dish, but it would be pretty great on any occasion. The coriander salt really makes the drink, so don’t skip it!

Serves 1

1½ ounces blanco tequila

1 ounce Cointreau

1 ounce lime juice

½ cup diced fresh pineapple

4 sprigs cilantro

for the salt rim:

1 tablespoon whole coriander seeds

1 teaspoon coarse, flaky sea salt

1 wedge lime

1. First, make the coriander salt: Toast coriander seeds in a small, dry skillet over medium heat until fragrant, about 3 minutes. Using a mortar and pestle, finely grind together the toasted coriander seeds and the sea salt. Lay the mixture out on a small plate (larger than the rim of your glass) and set aside. Take a glass and run the wedge of lime around the rim of the glass. Flip the glass upside down and place the rim evenly onto the plate with the coriander-salt mixture. Flip the glass right side up and set aside.

2. In a shaker, muddle fresh pineapple, cilantro, and Cointreau together. Add rum and lime juice and shake with ice.

3. Serve over ice. Garnish with sprigs of fresh cilantro.

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