Hot 'rita Recipe

Make pineapple-jalapeño tequila

In a clean jar combine 8 oz blanco tequila with 1/2 cup fresh pineapple chunks and 2 jalapeño slices (remove seeds for milder heat). Seal and let infuse at room temperature for 6–12 hours for a bright, balanced heat; for stronger jalapeño flavor infuse up to 24 hours. Taste after 6 hours and strain when desired flavor is reached. Strain through a fine mesh sieve and discard solids. Store infused tequila refrigerated for up to 2 weeks.

Rub a lime wedge around the rim of a rocks or coupe glass. On a small plate combine Tajín and coarse salt (if using). Dip the wet rim into the Tajín to create an even spiced rim. Set glass aside.

If using a pineapple wedge and jalapeño slice for garnish, thread or place them on the glass edge now.

In a cocktail shaker add 2 jalapeño slices and gently muddle just once or twice to release aromatic oils (don't pulverize unless you want much more heat).

Add 2 oz blanco tequila (or 2 oz of your pineapple-jalapeño infused tequila if you made it), 0.75 oz dry Curaçao, 1.5 oz fresh pineapple juice, 0.75 oz fresh lime juice, and 0.5 oz agave syrup into the shaker.

Fill the shaker with ice and shake vigorously for about 12–15 seconds until well-chilled and slightly diluted.

Double-strain (through a Hawthorne strainer and a fine mesh strainer) into the prepared Tajín-rimmed glass over fresh ice (for a rocks serve) or without ice for a coupe-style serve.

Garnish with a pineapple wedge and a thin jalapeño slice rested on the rim. Optionally squeeze the reserved lime wedge over the drink for an extra citrus note.

Taste and adjust: if you prefer sweeter, add 0.25 oz more agave; for more heat, float a thin jalapeño slice on top or use more infused tequila next time.