Pineapple Jalapeño Margaritas Recipe
There is a lot to like about Cinco de Mayo. It is a celebration of freedom that comes with Mexican food. And margaritas! If you want a little different take on your margaritas, try this slightly spicy, not too sweet, strong enough, super scrumptious Pineapple Jalapeño Margaritas recipe .
I have made pineapple margaritas in a lot of different ways, most of them have involved getting a whole pineapple, cutting off the top and skin, getting poked in the finger by the spinney top, and having that poke sting from the juice.
This time I decided to keep things pretty simple – I used precut pineapple from a can (in juice, not syrup). And I decided to spice it up a bit by infusing my tequila with a jalapeño. The combination of the pineapple, jalapeño, and tequila is unbeatable!
Now I do have a few rules about margaritas. First off, they should, in my opinion, always be made from white or silver tequila, also known as blanco or plata, not the gold kind.
Secondly, I believe all margaritas should contain some lime juice and it should be freshly squeezed, not from a bottle.
Thirdly, I sweeten my margarita with agave, not simple syrup. Agave and tequila come from the same place, the agave plant – so it is just meant to be!
Start this recipe the day before by infusing your tequila overnight (or at least for a few hours). You can make the rest of the drink ahead but I would wait until just before serving to blend everything with ice – that way your drink is nice and cold.
For Cinco de Mayo or any day you feel like having a little fiesta, this drink is a winner!
- 1 cup silver tequila
- 1 jalapeño pepper sliced (do not discard the seeds)
- 1 20-ounce can pineapple rings in juice
- Juice of 2 limes
- 2 tablespoons agave
- 1 tablespoon Cointreau Grand Marnier or Triple Sec
- 2 cups ice
- 2 teaspoons kosher salt
- 2 teaspoons chili powder
- Jalapeño slices
Combine the tequila and jalapeño in a jar, shake to combine, and let sit at room temperature (preferably in a dark place) for 6 – 24 hours. The longer it sits, the spicier it will get. Strain the tequila through a fine mesh strainer and discard the jalapeño and seeds. You can make a lot and keep it refrigerated for up to a year if in a covered jar or bottle.
Drain the juice from the pineapple, saving ¼ cup of the juice. Reserve 1 pineapple ring for garnish, if desired.
In a blender, combine the strained tequila, the pineapple rings, ¼ cup reserved pineapple juice, the lime juice, agave, Cointreau, and ice. Blend well.
If desired, you can rim your serving glasses with chili salt. Simply combine the salt and chili powder in a small plate or saucer. Run a lime wedge around the top of the glass, place in the chili salt and wiggle it around to coat. Can be coated ahead of time.
Garnish the margaritas with a quarter of a pineapple ring and a slice of jalapeño, if desired.
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