Pineapple Spicy Margarita Recipe
Make Pineapple Spicy Margarita Recipe in just 20m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Frequently paired with
The best thing to pair and share with PINEAPPLE SPICY MARGARITA
Ingredients
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Pineapple-Spice Margarita Mix
Alcohol & Mixing
Garnish & Rim
Method
Pineapple-Spice Margarita Mix
Prepare pineapple juice (if using fresh)
Cut about 1/2 a fresh pineapple into chunks and blend until smooth. Strain through a fine mesh sieve into a bowl to yield 1 cup fresh pineapple juice. Alternatively, use 1 cup good-quality store-bought pineapple juice.
Make the jalapeño-cilantro infusion
In a small bowl or jar, combine the sliced jalapeño, cilantro leaves, agave syrup and kosher salt. Muddle gently with the back of a spoon or a muddler 8–10 times to release oils from the jalapeño and bruise the cilantro. Let sit 5 minutes to infuse (longer for more heat).
Strain infusion into juice
Pour the muddled jalapeño-cilantro-agave mixture into the pineapple juice and lime juice. Stir to combine. Taste and adjust heat/sweetness: add more agave if you want sweeter or let jalapeño steep longer for more heat. If you prefer no cilantro, strain the solids out through a fine sieve now.
Season the mix
Whisk in the hot chile powder (tajín or cayenne blend) and ensure the kosher salt is dissolved. This gives a balanced spicy-salty backbone to the cocktail.
Alcohol & Mixing
Fill a cocktail shaker halfway with ice. Add 6 tbs blanco tequila and 2 tbs triple sec to the shaker.
Pour in 3/4 cup of the prepared pineapple-spice margarita mix (reserve about 1/4 cup if you want to top with soda or save for a second cocktail).
Secure the shaker lid and shake vigorously for 12–15 seconds until well chilled and slightly frothy.
Garnish & Serve
Prepare the rim: Pour the coarse salt or tajín onto a small plate. Rub a lime wedge around the rim of two rocks or coupe glasses, then dip the rim into the salt/tajín to coat.
Strain the shaken cocktail into the prepared glasses over fresh ice (if using rocks glass) or neat into coupe glasses.
Garnish each drink with a pineapple slice or spear and a jalapeño slice (placed on the rim or floated). Add a lime wedge on the rim for squeezing.
Serve immediately. If desired, pass along extra pineapple-spice mix for guests to adjust sweetness or heat.