This pineapple jalapeno margarita recipe is a tasty spin on the classic: tangy with a spicy kick! This pairing of flavors was meant to be.
- 3 to 4 jalapeño pepper slices*
- 1 1/2 ounces (3 tablespoons) tequila blanco or reposado
- 2 ounces (1/4 cup) pineapple juice
- 3/4 ounce (1 1/2 tablespoons) Cointreau
- 3/4 ounce (1 1/2 tablespoon) fresh lime juice
- Kosher salt or flaky sea salt, for the rim
- Ice, for serving (try clear ice)
- For the garnish: pineapple wedge, jalapeno slice
- Cut a notch in a lime wedge, then run the lime around the rim of a glass. Dip the edge of the rim into a plate of salt (or for a festive look, use Margarita Salt).
- Slice the jalapeño pepper into 3 to 4 thin slices for a medium spicy drink; customize with more or less as necessary. If you prefer a more subtle heat, remove the seeds.* (Wash your hands well afterward.)
- Place the jalapeño slices, tequila, pineapple juice, Cointreau and lime juice in a cocktail shaker and fill it with ice. Shake until cold. Strain the margarita into the glass with the salted rim. Fill the glass with ice and serve.
*To make a pineapple jalapeno margarita pitcher that serves 8, mix together in a pitcher: 3 sliced jalapeno peppers (24 to 32 slices), 1 1/2 cups tequila, 2 cups pineapple juice, 3/4 cup Cointreau, and 3/4 cup lime juice. Add 3 handfuls of ice and stir until cold. Pour into glasses and serve!
- Category: Drink
- Method: Shaken
- Cuisine: Mexican inspired
- Diet: Vegan
Keywords: Pineapple jalapeno margarita