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Spicy Pineapple Margaritas

  • Author: Ali
  • Prep Time: 5 mins
  • Cook Time: 0 mins
  • Total Time: 5 mins
  • Yield: 1 serving 1x

Description

This spicy pineapple margarita recipe is easy to make and perfectly balanced with the most delicious sweet, spicy and smoky (if you opt for mezcal) flavors. Large-batch pitcher recipe included in the notes below.


Ingredients

Scale
  • 1 1/2 ounces mezcal or tequila blanco
  • 1 1/2 ounces pineapple juice*
  • 1 ounce fresh lime juice
  • 3/4 ounce Cointreau*
  • 2 to 4 fresh jalapeño slices*
  • ice
  • optional rim: Tajín and/or coarse sea salt
  • optional garnishes: pineapple wedge, pineapple leaf, extra jalapeño slices and/or lime wedge

Instructions

  1. Rim the glass (optional). Run a fresh lime wedge around the edge of the glass, then dip it in a plate of either Tajín, coarse sea salt, or a combination of the two.
  2. Mix the margarita. Add the mezcal, pineapple juice, lime juice, Cointreau, and jalapeño slices to a cocktail shaker or mason jar. Add a handful of ice, cover, and shake the margarita vigorously for 5 to 10 seconds until it is chilled.
  3. Serve. Strain the margarita into the prepared glass, fill with extra ice, top with any garnishes that you would like, and enjoy!


Notes

Pineapple juice: I recommend either purchasing 100% pineapple juice (not from concentrate, and without any added sugars) or freshly-squeezing your own pineapple juice.

Cointreau alternatives: Grand Marnier or a good-quality Triple Sec would also work well in this recipe.

Jalapeño slices: Jalapeños can vary with their heat levels. So if you are nervous about making your margarita too spicy, I recommend beginning with just 1 or 2 slices, then you can always add more later if you’d like.

Pitcher Recipe (8 Servings): Follow the instructions above and combine 1.5 cups mezcal or tequila blanco, 1.5 cups pineapple juice, 1 cup fresh lime juice, 3/4 cup Cointreau, 16 to 24 jalapeño slices, and ice in a large pitcher and stir to combine.