Fuego Margarita Recipe

Make fresh sour mix

In a small measuring cup or jar combine 1 oz fresh lime juice, 0.5 oz fresh lemon juice and 0.5 oz simple syrup. Stir until combined and set aside.

Prepare the glass: pour Tajín into a small shallow dish and, if using, mix with 0.5 tsp coarse kosher salt. Rub the lime wedge around the rim of a rocks or coupe glass, then dip the rim into the Tajín to coat evenly. Set glass aside.

Prepare jalapeño: reserve one thin jalapeño slice for garnish. Place 2 additional thin slices into the shaker (remove seeds for less heat or keep for more).

Fill a cocktail shaker with ice (about 3/4 full). Add 2 oz Espolón Reposado tequila, 1 oz Cointreau, 1 oz fresh pineapple juice and the prepared 2 oz (combined) fresh sour mix (1 oz lime + 0.5 oz lemon + 0.5 oz simple syrup).

Add the 2 jalapeño slices to the shaker. Secure the lid and shake vigorously for 12–15 seconds to chill, dilute, and gently muddle jalapeño flavor into the mix.

Double-strain the cocktail into the Tajín-rimmed glass over fresh ice (use a hawthorne strainer and a fine mesh strainer) to remove jalapeño solids and ice shards.

Garnish with the reserved thin jalapeño slice and a pineapple wedge or spear on the rim. Optionally express a lime wedge over the drink and drop it in.

Serve immediately. Advise guests to sip and enjoy the balance of citrus, pineapple sweetness, tequila depth and a bright jalapeño heat accented by the Tajín rim.