Spicy Pineapple Margarita Recipe

Combine and dry

In a small bowl, mix 2 tablespoons coarse salt, 1 teaspoon lime zest, 1/2 teaspoon chili powder, and 1/2 teaspoon granulated sugar until evenly distributed. Taste and adjust chili powder for heat. Spread the mixture in a thin layer on a plate and let air-dry 10–15 minutes so the zest adheres and excess moisture evaporates.

If you need to speed-dry, place the plate in a warm (low) oven or under a low broiler for 1–2 minutes, watching closely so the zest does not brown. Set aside.

Prepare glass

Run a lime wedge around the rim of a rocks or coupe glass. Dip the rim into the chili-lime salt, twisting to create an even coating. Fill the glass with fresh ice if serving on the rocks; if serving up, leave chilled and dry.

Muddle jalapeño

In a cocktail shaker, add 3 jalapeño slices (use fewer or remove seeds to reduce heat). Gently muddle 6–8 short presses—enough to release oils but not pulverize—so the jalapeño flavor is bright but not overly bitter.

Combine ingredients

Add 2 oz blanco tequila, 2 oz fresh pineapple juice, 1 oz fresh lime juice, 0.75 oz orange liqueur, and 0.5 oz agave nectar to the shaker with the muddled jalapeño. Fill the shaker with ice until roughly 3/4 full (about 1 cup).

Shake

Shake vigorously for 12–15 seconds until the shaker is well chilled and slightly frosted—this chills and dilutes the drink properly.

Double-strain and serve

Double-strain the cocktail into the prepared glass (use a Hawthorne strainer and a fine mesh strainer) to remove jalapeño bits and ice shards. If serving on the rocks, pour over fresh ice.

Garnish

Garnish with a pineapple wedge on the rim and a thin jalapeño wheel floated on top for visual contrast and aroma. Serve immediately.

Adjust seasoning: if you prefer more sweetness, stir in an additional 1/4 oz agave; for more heat, briefly muddle an extra jalapeño slice or add a few drops of jalapeño-infused tequila.