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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 mins
Cook Time10 mins
Total Time15 mins
Course: Drinks
Author: the communal feast


  • 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


  • 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.


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.