Spicy pineapple margarita
Spicy pineapple margarita - icy-cold, with a spicy kick, fruity and refreshing, served with fragrant chili lime salt, this drink will give you just the right amount of heat and freshness.
Ingredients
- 1 oz tequila reposado
- 1 1/2 oz lime juice, freshly squeezed
- 1/2 oz Cointreau
- 1 cup pineapple chunks, or 1/2 cup pineapple pure/juice
- 1 tsp chile-infused tequila (recipe follows)
- 1 cup crushed ice
For the chili lime salt:
- zest of 2 limes
- 5-6 dired arbol chilies
- 2 Tbs coarse salt
For the infused tequila:
- hot chilies of choice: jalapeno, serrano, jabanero
- premium tequila of choice
Instructions
Make the chili-infused tequila:
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Thinly slice about half of 1 serrano chili, or jalapeno chili, and place in a glass container. Pour over 5-6 oz tequila reposado. Wait for half an hour, taste, and remove the chilies if you like the spiciness. Let sit longer or add more chilies, if not spicy enough. Store in a dry place and use in other cocktails.
Make the chili lime salt:
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In a dry pan, toast about 5-6 dried arbol chilies until fragrant ( 1-2 minutes), and pulse in a spice grinder, until finely ground. Mix with the zest of 2 limes, and 2 Tbs of coarse salt. Store in the fridge and use on drinks or dishes.
Make the margaritas:
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Peel and cut your pineapple into pieces; place about a cup of pineapple chunks in a blender.
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Juice a few limes, and add 1 1/2 oz of fresh lime juice to the blender.
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Add the tequila reposado, 1/2 tsp of the chili-infused tequila. the Cointreau, and the ice to the blender. Process until smooth.
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Swipe a sliced lime piece around the edge of each glass, then dip in the chili lime salt mix. Pour the margaritas in, and garnish with fresh pineapple, or lime slices.