Happy Cinco de Mayo!
Back in my partying days (aka long, long ago) I had this killer pineapple jalapeño margarita at a little bar in Charleston. I’ve had many a margarita in my life, so that making my top 3 is saying something. Unfortunately that little bar burned down (womp womp), so that deliciousness has to live on in my memories only.
But sometimes you have to make lemons out of lemonade (or margaritas out of fiery ash?), roll up your sleeves, and know that if you want a tasty-as-all-hell spicy margarita, you’re going to have to make it yourself.
This recipe is easier that it seems: a few sliced jalapeños, limes, and pineapple juice paired with tequila and a splash of triple sec. The chili salt rim is SO tasty paired with the sweetness of the pineapple juice, and really gives it that extra kick. This would also be delicious blended if you wanted to add some of that fresh pineapple to the mix.
We suggest drinking in plastic containers by a pool, ocean, or lake if possible! Always adds to the taste.
Pineapple Jalapenõ Margaritas
For the chili salt
- 1 tbsp chili powder
- 2 tbsp kosher salt
For the margs
- 1/4 cup silver tequila
- 1/8 cup triple sec
- 1/2 cup pineapple juice
- mango seltzer, like La Croix as needed
- 1 jalapenõ, sliced
- pineapple sliced for garnish
- limes for garnish
- On a small plate, combine kosher salt and chili powder. Use a lime wedge to wet the rim of the glass, then dip in chili salt mixture.
- Depending on what spice level you're looking for, toss 1-3 jalapenõ rings in the bottom of the glass and muddle with a wooden spoon. Fill cup with ice.
- In a cocktail shaker, combine ice, tequila, triple sec, and pineapple juice and shake until well combined. Pour into glass and top with mango seltzer water to taste.
- Garnish with pineapple and lime. Enjoy!