Ah, the magic of mixing sweet and spicy! Picture this:
a sunlit afternoon, a gentle breeze, and in your hand—a concoction that dances between tropical sweetness and a fiery kick. My love affair with margaritas reached a new level when I stumbled upon this spicy pineapple twist.
If you’ve ever been to a backyard party where the drinks are the real star, you’ll know exactly what I mean.
Steps
- Optional: Prepare your glass by running a lime wedge around the rim and dipping it into a mix of Tajín and coarse sea salt or just one of the two. Alternatively, you can use turbinado sugar for a sweeter touch.
- In a cocktail shaker or mason jar, combine mezcal, pineapple juice, lime juice, Cointreau, and jalapeño slices. Add a handful of ice, cover it, and shake vigorously for 5 to 10 seconds to chill the mixture.
- Strain the chilled margarita into your prepared glass, add more ice if desired, garnish with your choice of pineapple wedge, leaf, extra jalapeño slices, or lime wedge, and enjoy immediately.
Ingredients
- 1 1/2 ounces mezcal or tequila blanco
- 1 1/2 ounces pineapple juice (preferably 100% juice, not from concentrate, with no added sweeteners)
- 1 ounce fresh lime juice
- 3/4 ounce Cointreau (alternatively, use Grand Marnier or a quality Triple Sec)
- 2 to 4 fresh jalapeño slices (adjust to preferred heat level)
- Ice
- Optional rim: Tajín and/or coarse sea salt
- Optional garnishes: Pineapple wedge, pineapple leaf, extra jalapeño slices, and/or lime wedge
FAQ
- Can I use tequila instead of mezcal in this recipe?
- Yes, you can substitute mezcal with your favorite type of tequila. While mezcal adds a smoky flavor that complements the pineapple, tequila will also create a delicious cocktail.
- How can I adjust the spiciness of the margarita?
- The heat level can be controlled by the number of jalapeño slices you use. Start with 1 or 2 slices if you’re cautious about spiciness, and add more if you prefer extra heat.
- What is the best way to rim the glass for these margaritas?
- It is optional, but highly recommended, to rim your glass with a mix of Tajín and coarse sea salt. This enhances the cocktail’s flavor with a salty, tangy kick.
- Can I use a different type of orange liqueur instead of Cointreau?
- Absolutely, Grand Marnier or a good-quality Triple Sec are great alternatives to Cointreau and will work well in this recipe.
- Is there a way to make these margaritas in a large batch?
- Yes, the recipe can be scaled up for a group. Follow the same recipe guidelines using 1.5 cups each of mezcal or tequila and pineapple juice, 1 cup of fresh lime juice, 3/4 cup Cointreau, and 16 to 24 jalapeño slices in a large pitcher. Mix well and serve.
Tips
- Balance the Sweetness: When selecting pineapple juice, opt for 100% juice without any added sweeteners or concentrate to ensure the sweetness doesn’t overpower the cocktail’s other flavors.
- Control the Spice Level: Start by adding just 1 or 2 slices of jalapeño, especially if you’re unsure about the heat. You can always add more slices later if you desire a spicier kick.
- Choose the Right Spirit: For a smoky flavor profile, consider using mezcal instead of tequila. It pairs beautifully with the sweetness of pineapple, elevating the cocktail to a memorable experience.
- Experiment with Rims: Enhance your margarita by rimming the glass with a mix of Tajín and coarse sea salt, or add turbinado sugar for a sweeter touch. This adds an extra layer of flavor to each sip.
Equipment
- Citrus Juicer – For freshly squeezing lime juice.
- Cocktail Shaker – For mixing the margarita ingredients.
- Tajín – A Mexican chile-lime seasoning for rimming the glass.
- Coarse Sea Salt or Margarita Salt – For rimming the glass.
- Mason Jar (optional) – As an alternative to a cocktail shaker for mixing the margaritas.
