Rajin' Cajun Recipe

Prepare ingredients

Sterilize a small jar (8–12 oz) with hot water and let it dry. Cut fresh pineapple into 1/2-inch cubes and slice the jalapeño thinly; keep seeds if you want more heat, discard or reduce seeds for milder infusion. Zest two limes to yield about 1 teaspoon of zest, avoiding the white pith.

Combine 1 cup Tito's vodka, the pineapple cubes (about 3 oz), 1/2 oz sliced jalapeño, and 1 tsp lime zest in the jar. Seal the jar tightly.

Infuse at room temperature for 6–12 hours for a light infusion, or up to 24 hours for a more pronounced pineapple and jalapeño flavor. Taste after 6 hours; if heat is too strong, remove the jalapeño slices earlier. Do not exceed 24 hours to avoid overly vegetal or bitter notes.

When the infusion reaches your desired flavor, strain the vodka through a fine-mesh sieve or cheesecloth into a clean bottle or jar, pressing gently on the pineapple to extract liquid but not pulp. Discard solids. Refrigerate the infused vodka until ready to use (keeps well for several weeks chilled).

Chill a rocks glass (or coupe) by filling it with ice and setting aside while you prepare the cocktail.

Prepare the rim: pour 1 teaspoon Tajín (and 1/2 teaspoon coarse salt if using) onto a small plate and mix. Run the lime wedge around the outer rim of the glass, then dip the rim into the Tajín mixture to coat evenly. Set the glass aside.

In a cocktail shaker, add 2 oz pineapple–jalapeño infused Tito's, 0.75 oz fresh lime juice, 1 oz pineapple juice, and 0.25 oz agave syrup. Add a big handful of ice (about 1 cup).

Shake vigorously for 12–15 seconds until the shaker is well-chilled and slightly frosty.

Discard the ice from the chilled glass and strain the cocktail through a fine strainer into the Tajín-rimmed glass over fresh ice (or serve neat in a coupe if preferred).

Finish the drink by expressing a lime wedge over the cocktail (squeeze and skin it to release oils) and drop the wedge into the drink or use it to further accent the rim.

Float a thin jalapeño slice on top and add a small pineapple wedge or leaf on the rim for visual appeal.

Serve immediately. Recommend advising guests about the spicy infusion and to sip carefully if they are sensitive to heat.