Spicy Pineapple Margarita Recipe

Muddle spicy base

In a cocktail shaker, add the jalapeño slices (3) and fresh pineapple chunks (2 tbsp). Muddle gently 8–10 times to release juices and capsaicin without pulverizing the seeds (if using).

Add liquids and sweetener

Add the tequila (2 oz), fresh pineapple juice (3 oz), fresh lime juice (0.75 oz), orange liqueur (0.75 oz), and agave syrup (0.5 oz) to the shaker.

Shake with ice

Add ice (about 1 cup) to the shaker, secure the lid, and shake vigorously for 12–15 seconds until the outside of the shaker is frosty and well-chilled.

Double strain

Fine-strain the cocktail into a chilled rocks glass or coupe over fresh ice using a hawthorne strainer and a fine mesh strainer to remove jalapeño bits and pineapple fibers for a smooth drink.

Adjust heat and sweetness (optional)

Taste carefully. If it's too spicy, add 0.25–0.5 oz more agave syrup and stir gently. If too sweet or flat, add a splash (0.25 oz) more lime juice and stir.

Prepare the rim: run a lime wedge around the glass lip. Spread the coarse salt or tajín (1 tbsp) on a small plate and dip the glass rim into it to coat evenly.

Garnish the cocktail with a pineapple wedge (1 piece) on the rim and float a thin jalapeño slice (1 slice) on top of the drink for aroma and presentation.