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.
- 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.
- 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.
- Serve. Strain the margarita into the prepared glass, fill with extra ice, top with any garnishes that you would like, and enjoy!
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.