Tequila Recipe

Spicy Pineapple-Mango Tequila Cocktail

1. 1

   Prepare the glass

   Run the lime wedge around the rim of a rocks or coupe glass. Dip the rim into coarse salt or Tajín to coat. Set the glass in the freezer or fill with ice to chill while you make the cocktail.

2. 2

   Muddle aromatics

   In a cocktail shaker, add the jalapeño slices and cilantro leaves (if using). Gently muddle 6–8 times — just enough to release juices and aroma without pulverizing the herbs or turning the jalapeño bitter.

3. 3

   Add liquids

   To the shaker add 2 oz blanco tequila, 2 oz fresh pineapple juice, 1 oz fresh mango purée, 0.75 oz fresh lime juice, and 0.5 oz agave syrup. If you want extra heat/smoke, add 1 tsp smoked chili tincture or a drop of hot sauce (start small).

4. 4

   Shake

   Fill the shaker with about 1 cup of ice and shake vigorously for 12–15 seconds, until the outside of the shaker is very cold and well-chilled.

5. 5

   Strain and serve

   Discard the ice from the chilled serving glass. Double-strain the cocktail into the chilled glass over fresh ice (about 1/2 cup) using a fine mesh strainer to remove jalapeño bits and cilantro. Alternatively, serve neat (no ice) in a coupe.

6. 6

   Garnish

   Garnish with a pineapple wedge or mango slice and a thin jalapeño wheel if you want visible heat. Optionally express a lime peel over the drink for extra aroma.

7. 7

   Taste adjustment

   Taste and adjust: if too tart, add 0.25–0.5 oz more agave; if too sweet, add a dash more lime juice. If not spicy enough, muddle an extra jalapeño slice in a small amount of tequila and float it on top.