Pina Picante Recipe

Chill a rocks or coupe glass in the freezer for 5–10 minutes while preparing the cocktail.

On a small plate, mix the Tajín and coarse salt (if using) to create the rim salt. Place another small plate for wetting the rim.

Rim the glass

Take the chilled glass. Rub the lime wedge around the outer rim of the glass. Dip the wet rim into the Tajín mixture, twisting to coat evenly. Set the glass aside.

Infuse jalapeño

Place the jalapeño slices into a shaker. Gently muddle 2–3 times to release aroma and a touch of heat—do not pulverize. If you want milder heat, discard seeds before muddling; for more heat, include 1–2 seeds.

To the shaker with the muddled jalapeño, add Herradura Reposado tequila (2 oz), fresh pineapple puree (3 oz), pineapple juice (1 oz), fresh lime juice (0.75 oz), and agave syrup (0.5 oz).

Fill the shaker with ice (about 4–6 oz) and shake vigorously for 12–15 seconds, until well-chilled and slightly frothy.

Double strain the cocktail into the prepared rimmed glass over fresh ice (if serving on the rocks) or without ice (if serving straight up). Use a fine mesh strainer to remove jalapeño bits and pineapple fiber for a smooth texture.

Garnish the drink with a thin pineapple wedge or wheel on the rim and, if desired, a single jalapeño slice floated on top for presentation.

Serve immediately. Offer a small extra lime wedge on the side for additional acidity and a small dish of Tajín if guests want to re-rim or dust the top.