Spicy Pineapple Margarita
Sweet, spicy, and ready for a party. This spicy pineapple margarita is loaded with flavor and easy to make in just a couple of minutes. The homemade jalapeno syrup can be adjusted to create the perfect heat level.
Servings: 2
Calories: 270kcal
Ingredients
- 3 ounces silver tequila also called Blanco
- 1 ½ ounce Cointreau or other orange liqueur*
- 3 ounces pineapple juice
- 2 ounces fresh lime juice
- 2 ounces spicy jalapeno simple syrup
- Tajin and lime wedges optional for rim
- Pineapple slices for garnish
Jalapeno Simple Syrup
- 1 cup water
- 1 cup granulated sugar
- 1-2 fresh jalapeños sliced (adjust for desired spice level)
- Pinch of salt optional
Instructions
- Spread the Tajin on small plate. Wipe the rim of two highball glasses with a wedge of lime. Dip into the tajin to coat the rims.
- In a cocktail shaker filled with ice, combine the tequila, pineapple, juice, lime juice, and simple syrup and shake for about 15 seconds.
- Fill the glasses with ice and pour in the strained cocktail. Garnish with jalapeno and pineapple wedges.
Jalapeno Simple Syrup
- Combine 1 cup water and 1 cup granulated sugar in a saucepan, stirring over medium heat until the sugar dissolves. Add the sliced jalapenos and them to the sugar-water mixture. Add a pinch of salt if desired.
- Bring to a low simmer and let it simmer for 5-7 minutes to infuse flavors. Remove from heat, cool for a few minutes, and strain the syrup to remove jalapeño slices.
Notes
- You can swap mezcal for tequila for a smoky flavor option. And while I love mezcal, in this recipe I do prefer a tequila.
- The best substitutes for Cointreau are Triple Sec or Grand Marnier.
- Any leftover spicy simple syrup can be stored in an airtight container or bottle in the refrigerator for up to 2 weeks.
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