Spicy Pineapple Margarita Recipe

Combine and chill

Juice fresh limes and lemons to measure 1 cup lime juice and 1/2 cup lemon juice. In a jar or container, combine the citrus juices with 1 cup simple syrup (1:1 sugar dissolved in equal hot water then cooled). Stir or shake vigorously until fully combined. Chill in refrigerator. Yields approximately 8 ounces; use 1 ounce per cocktail.

On a small plate, mix 1 tablespoon Tajin with 1 teaspoon coarse kosher salt. Rub the lime wedge around the rim of a rocks or coupe glass, then dip the rim into the Tajin-salt mixture to coat evenly. Set the glass aside.

In a cocktail shaker, add 3 seeded jalapeño slices and gently muddle once or twice to release a moderate amount of heat and oils. Do not over-muddle or the drink will become overly spicy.

Add to the shaker: 2 oz Espolón Blanco tequila, 1 oz Cointreau, 2 oz fresh pineapple juice, 1 oz chilled homemade sour mix, 1/2 oz fresh lime juice, and 1/2 oz agave syrup.

Fill the shaker with ice (about 1 cup), cap, and shake vigorously for 12–15 seconds until the shaker is cold and slightly frosted. This chills and dilutes the drink properly.

Double strain the cocktail into the prepared Tajin-rimmed glass over fresh ice (or serve straight up in a chilled coupe). Double straining removes jalapeño solids and large ice shards for a clean texture.

Thread a thin jalapeño wheel and a pineapple wedge (or place them separately) on a pick and rest it on the glass rim, or float the jalapeño slice and pineapple wedge on top of the drink.

Taste and adjust: if you prefer sweeter, add 1/4 oz agave; for more brightness, a few drops of lime juice. Serve immediately.