Pear Pitcher Margaritas with Chile-Lime Rims

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Photo by Mandalyn Renicker

Fuel an entire fall fiesta with the push of a blender button. There are no bottled pear concentrates or simple syrups to simmer, and the result is a refreshing burst of spicy, crisp autumn flavors. It’s something you’d imagine sipping at the bar of a trendy modern taqueria, except you pulled it off at home, without any of the individual cocktail shaking. For a larger crowd, make extra pitchers a few hours before to have in the fridge and just keep ’em coming.

Yield
4 servings

Ingredients

  1. Margarita:
    • 2 ripe Bosc or Bartlett pears
    • 1/3 cup lime juice, from about 3 limes
    • 2/3 cup tequila blanco
    • 2 tablespoons maple syrup
    • Ice cubes, for the blender and each glass
    • A small handful fresh cilantro, leaves and tender stems
    • Cardamom bitters, optional
  2. Rim salt:
    • 2 teaspoons chile powder
    • 2 teaspoons fine salt
    • 1 teaspoon lime zest, from one of the above limes pre-juicing

Preparation

    1. Peel pears and scoop out just the seeds; the slightly harder parts of the flesh will purée well. Chop into large chunks and place in the blender.
    2. Add lime juice, tequila, maple syrup, and 3/4 cup ice. Give everything a long whir until you have a smoothie-like consistency. Add the cilantro and pulse a few more times for green, herby flecks.
    3. Now let the flavors mingle in the blender while you prepare the rims.
    4. On a small plate, mix the chile powder, salt, and lime zest.
    5. Grab 4 glasses—about 6-ish ounces each. Run one of the spent lime wedges along each rim, then dip in the salt mixture, evenly coating the rim.
    6. Fill glasses halfway with ice, add 1–2 dashes of optional bitters, then pour 4 margaritas for 4 lucky people.

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