Pineapple Margaritas with Pink Peppercorn Ice

For the pink peppercorn ice cubes, half fill an ice tray with cold water. Add several pink peppercorns to each section, then freeze partially. Fill the tray to the top and freeze overnight.

For the salt and lime rimmed glasses, run the flesh side of a lime slice around the rims of four Le Creuset tumblers. Combine the salt and the zest of one lime in a shallow bowl. Dip the rim of each glass in the crushed salt mixture.

Half fill a cocktail shaker with ice cubes. Add the tequila, Cointreau, lime juice, pineapple juice and Agave syrup. Shake until completely chilled.

Half fill the rimmed tumblers with pink peppercorn ice cubes. Pour the margarita over the ice and finish with lime wedges or pineapple leaves.

Image and recipe by Dianne Bibby.