Pineapple Passion Fruit Margarita Recipe

Infuse tequila

Place 8 oz tequila and the halved, seeded jalapeño in a clean jar. Seal and store at room temperature for 4–12 hours, tasting every 2 hours until desired heat is reached. For mild heat 4 hours; for medium 6–8 hours. Remove jalapeño and strain into a bottle. Refrigerate up to 2 weeks.

Combine 1 oz fresh lime juice and 1 oz simple syrup (1:1 sugar dissolved in warm water). Stir until blended and chill briefly. Use 1 oz of this mix in the cocktail recipe.

Prepare the glass: Rub a lime wedge around the rim of a rocks or coupe glass and dip into coarse salt or Tajín. Fill the glass with fresh ice if serving on the rocks, or set aside if serving straight up.

In a cocktail shaker add: 2 oz tequila, 0.5 oz jalapeño-infused tequila (or 2 thin jalapeño slices in the shaker if not using infused spirit), 1 oz triple sec, 1 oz sour mix, 2 oz pineapple juice, 1 oz passion fruit juice, 0.75 oz fresh lime juice, and 0.25 oz agave syrup if you prefer a touch more sweetness.

Fill the shaker two-thirds with ice. Secure the lid and shake vigorously for 12–15 seconds until well-chilled (shaker should frost).

Double-strain into the prepared glass: use a Hawthorne strainer and a fine mesh strainer if you used fresh pulp or jalapeño slices, pouring over fresh ice if serving on the rocks or straight into a chilled coupe.

Garnish with a lime wedge hooked on the rim, a thin jalapeño slice floated on top, and optional pineapple wedge or half passion fruit alongside.

Taste and adjust: if the cocktail is too tart, add 0.25 oz agave and stir gently; if not spicy enough, muddle a fresh thin jalapeño slice into the drink or float another slice on top to increase heat.

Serves 1. For a pitcher, multiply ingredient quantities by number of servings and stir with large ice in a pitcher briefly, then serve over ice.