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.
- 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
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.