Spicy Pineapple Margarita

How to Make Spicy Pineapple Margarita

1. 1

   Step 1: Prep and rim the glasses

   Pour the Tajín onto a shallow plate. Run a lime wedge around the rims of 4 rocks glasses to moisten, then dip each glass into the Tajín to coat the rim evenly. Set the glasses aside.

   For this step

   • 2 tablespoonsTajín seasoning (for rim)
   • 4 wedgeLime wedges (for rimming and garnish)
   
2. 2

   Step 2: Muddle jalapeño with agave

   In a cocktail shaker, add the sliced jalapeño and agave nectar. Gently muddle 6–8 times to release the jalapeño's oils — muddle more for extra heat, less for a milder drink.

   For this step

   • 1 smallFresh jalapeño, sliced (seeds in or out to taste)
   • 3 tablespoonsAgave nectar
   
3. 3

   Step 3: Combine and shake

   Add the blanco tequila, fresh pineapple juice, fresh lime juice, triple sec and a generous scoop of ice to the shaker. Seal and shake vigorously for 12–15 seconds until the shaker is cold and nicely frosted.

   For this step

   • 8 fl ozBlanco tequila
   • 8 fl ozFresh pineapple juice
   • 4 fl ozFresh lime juice
   • 2 fl ozTriple sec (or Cointreau)
   • 3 cupsIce (for shaking and serving)
   
4. 4

   Step 4: Strain over ice and garnish

   Fill the Tajín-rimmed glasses with fresh ice and double-strain the margarita into the glasses to remove jalapeño bits. Garnish each with a pineapple wedge and, if desired, a thin jalapeño slice for extra visual heat.

   For this step

   • 4 wedgePineapple wedges (for garnish)
   
5. 5

   Step 5: Taste and serve

   Taste one cocktail and adjust sweetness or lime if needed — add a splash of agave for sweetness or a squeeze of lime for brightness. For parties, scale ingredients and mix in a pitcher (hold off on ice and tajín rims until serving) to keep drinks fresh.
   

1. Pour the Tajín onto a shallow plate. Run a lime wedge around the rims of 4 rocks glasses to moisten, then dip each glass into the Tajín to coat the rim evenly. Set the glasses aside.
2. In a cocktail shaker, add the sliced jalapeño and agave nectar. Gently muddle 6–8 times to release the jalapeño's oils — muddle more for extra heat, less for a milder drink.
3. Add the blanco tequila, fresh pineapple juice, fresh lime juice, triple sec and a generous scoop of ice to the shaker. Seal and shake vigorously for 12–15 seconds until the shaker is cold and nicely frosted.
4. Fill the Tajín-rimmed glasses with fresh ice and double-strain the margarita into the glasses to remove jalapeño bits. Garnish each with a pineapple wedge and, if desired, a thin jalapeño slice for extra visual heat.
5. Taste one cocktail and adjust sweetness or lime if needed — add a splash of agave for sweetness or a squeeze of lime for brightness. For parties, scale ingredients and mix in a pitcher (hold off on ice and tajín rims until serving) to keep drinks fresh.