Naturally sweetened pineapple infused tequila blended with mildly spiced jalapeño simple syrup and the perfect splash of lime for the simplest, tastiest spicy pineapple margarita that is totally worth the wait.
Dear lord, it is finally Friday. Granted, for me there’s really not much of a difference between the week days and the weekend and family day Tuesdays are technically our Saturdays, but still. It’s here. We made it and thank goodness it involved tequila.
This week has been the Mondayest week, every day. Can you guys relate? If you can’t, well, then you deserve a toast too because that’s truly awesome. Spicy Pineapple Margaritas for everyone!! Let’s get started on this divine little happy hour.
How to make Spicy Pineapple Margaritas.
Step one – hop in your time machine to last week, slice up a perfectly ripe and juicy pineapple, stuff a mason jar with it and pour in tequila.
Step two – fast forward to right now.
Okay, so this recipe comes with one caveat. Remember just a few weeks ago when we were infusing that tequila with fresh pineapple? You’re about to be real happy you did it. The best way to make this cocktail super smooth, naturally infused with pineapple flavor is to infuse the tequila with fresh pineapple. It takes at least a couple days, but my preference is to let it sit about 5-7 for maximum flavor.
Next up, make yourself some jalapeño simple syrup. We can all be fancy cocktail makers with a little help from simple syrup. The best part about this spicy pineapple margarita is the ‘spicy’ part can be 100% customized to your taste.
- Not Spicy. Remove all the seeds before adding the jalapeño to the sugar-water mixture.
- Mild Spice. Leave in some of the jalapeñ0 seeds, usually about half.
- I like it hot hot hot. Just cut the jalapeño in half and toss it in you smoke show.
Final step….so simple…add your pineapple infused tequila, jalapeño simple syrup and lime juice in a glass, shake it up, serve on ice. Salt, sugar or naked rim is totally up to you.
why it’s worth the wait
Wait…oh crap, looks like we’re fresh out of time machines. Does the Mondayest week continue – NO! – we make the best of it and we make pineapple tequila.
It’s worth the wait because there’s something about pineapple juice that cuts all the burn of tequila. Personally if a tequila shot is in the works I am reaching for a pineapple juice back rather than salt and lime. It’s delicious and an instant tequila companion. You won’t lose the flavor of the tequila in the fresh pineapple, just find more ways to appreciate it.
So while I understand sometimes having to wait stinks, this is worth making the pineapple tequila in advance. BUT if you don’t have time for that and would like something to celebrate with on this lovely Friday, here are a few ideas…
- Grapefruit Thyme Paloma
- Tropical Hibiscus Bourbon Cocktail
- Watermelon Basil Margarita
- Blackberry Honey Bourbon Smash
- Strawberry Jalapeño Margarita
Ok now, who’s ready for a cocktail?
Spicy Pineapple Margarita
Spicy Pineapple Margarita
- 2 ounces pineapple infused tequila
- 1 ounce jalapeño simple syrup
- 1/2 ounce lime juice
- optional salt or sugar rim
Jalapeño Simple Syrup
- 2 jalapeños sliced one with seeds, one without (see notes)
- 1 cup water
- 1 cup granulated sugar
- Make the simple syrup. Combine the sugar and water in a saucepan and stir to dissolve. Add jalapeño. Over medium-high heat bring the ingredients to a boil then reduce to low. Simmer for 5 minutes and let steep as it cools. Strain the simple syrup into an airtight container and refrigerate.
- Make the margarita. In a cocktail shaker, combine the tequila, simple syrup, and lime. Top with ice and shake vigorously for 10 seconds. Pour into a cocktail glass.
- How to salt the glass. Place a small amount of simple syrup, triple sec or lime juice on a shallow plate. Dip the rim of the glass into the liquid then into either salt, sugar or any other time of dry spiced concoction. Shake off excess before turning over and then filling with spicy pineapple margarita.
- The heat/spicy flavor of the simple syrup can be adjusted by removing more or all of the seeds of the jalapeño before adding the pepper to the sugar-water mixture. Less seeds = less heat.