Spicy pineapple mint margaritas combines freshly muddled pineapple chunks with fresh mint leaves and jalapeños shaken up with a mint syrup, tequila, and a touch of orange liquor. The perfect cocktail to sip on for a refreshing tropical twist. 

This cocktail is super easy to make. A combination of fresh ingredients muddled together that’s a touch citrusy, tropical, spicy and minty with hints of orange liquor. Finished with a chili salty lime zest rim to balance all the flavours and garnished with edible pineapple, jalapeños and a little mint bouquet. 

I don’t know about you- but when that sun is shinning and it’s hot out all i want is a margarita. It is definitely a guilty pleasure. Something about how refreshing it is during the summer months. Oh Boy do they ever go down fast! We’re playing around with fresh ingredients and herbs to come up with unique flavours that work well together, turning to some summer favourites by incorporating mint and pineapple. 

LOVE SPICY MARGARITAS! 

This margarita is gorgeous. It’s so pretty to look at and refreshing to sip. Bursting with the natural hues of the fresh pineapple, it’s vibrant yellow colour has us feeling good. Catch us sipping on these all summer long. We might even mix things up and turn this into a frozen marg!

Print Recipe

spicy pineapple margarita

Spicy pineapple mint margaritas combines freshly muddled pineapple chunks with mint and jalapeños shaken up with a mint syrup, tequila, and a touch of orange liquor. The perfect cocktail to sip on for a refreshing tropical twist.

Prep Time5 minutes mins

Cook Time10 minutes mins

Total Time15 minutes mins

Course: Drinks

Author: the communal feast

Ingredients

• 1 pineapple cored and cubed into chunks
• 1 jalapeños cut into thin rounds
• limes 2 per cocktail
• fresh mint
• reposado tequila or mezcal
• cointreau substitute triple sec
• mint syrup see notes
• rim: chili powder lime zest, salt or tajin
• ice

Instructions

• To a shaker tin: add a handful of pineapple chunks, smack a few mint leaves in your hand's palm and add those to the shaker along with juice from 2 limes and 1-2 jalapeños rounds. Muddle everything together well. You want to try and create a bit of pineapple juice during this process.
• Add 1.5 ounce of tequila, 0.5 ounce cointreau, and 0.25 ounce of mint syrup to the shaker. Fill with ice and shake well for 30 seconds.
• Pour a bit of mint syrup out into a small shallow plate, rim a low ball glass along the edge in the syrup and then into the combined chili powder, lime zest and salt mixture.
• Fill glass with fresh ice and pour contents of shaker into rimmed glass using a strainer to double strain so that you are left with a smooth cocktail.

Notes

Mint syrup: bring equal parts water and sugar to a boil. Once all the sugar is dissolved and the mixture is clear, add a large handful of mint leaves with the stem. Let that simmer on low for 10 minutes. This will infuse the mint flavours into the syrup. Let that cool a bit and transfer into a glass jar.

1/2 cup each should yield 8 cocktails.