recipe by former Mixologist Sean Peters at Cassique at Kiawah Island Club, South Carolina. Presented by Pin High Spirits
Dissolve sugar into hot water, stirring until fully combined, allow to cool.
Combine simple syrup and fresh lime juice, stir or shake well. Can be kept up to 10 days refrigerated.
Begin by setting up sous vide water bath, if you do not have an immersion circulator, a big pot, good thermometer and zipper top freezer bag can easily substitute.
Fill your pot or 16 quart cambro with water as hot as comes from the tap about 3/4 of the way up, or until the immersion circulator pump is submerged. Set circulator to 59 ̊C/ 138.2 ̊F While water bath is coming up to temp prepare remaining ingredients.
Clean, peel pineapple, removing top and bottom portions. Discard trimmings. Remove all pineapple “eyes”, slice in half and then into 1/4in slices across the core. Place in vacuum or zipper top bag with 1tablespoon Piment d’Esplette and 1 L of Silver Tequila. Agitate to combine all ingredients. Press out as much air as possible, or use vacuum sealer on 75% to remove air and seal.
Place bag into immersion bath and cook for 2.5 hours. You may find it necessary to weigh the bag down using an inverted plate or other object. If using zip top bag it is suggested you clip the top to side of the pot to avoid any loss of seal and to keep bag from touching bottom. If using thermometer and stove top method check the temperature frequently and adjust the heat to try and maintain temperature.
After cooking allow to cool and run contents thru double layer of cheese cloth twice, chang- ing cloth between, to filter out sediment and clarify end product. Must be kept refrigerated. Can keep up to 2 months.
In a shaker filled with ice, pour 2.5 oz of the infused tequila, and 2 oz of the Margarita mix, shake vigorously to blend ingredients. Strain into a rocks glass filled with ice and garnish with a Lime wedge.