Jalapeño Pineapple Margarita Recipe

Chill glass

Place the serving glass (rocks or coupe) in the freezer or fill with ice water to chill while you prepare the cocktail.

Prepare rim

Run the lime wedge around the glass rim to moisten. Pour the coarse salt or Tajín onto a small plate and press the rim into the mixture to coat evenly. Set glass aside.

Add ingredients to shaker: Pour 2 oz Tanteo Jalapeño Tequila, 2 oz fresh pineapple juice, 0.75 oz fresh lime juice, 0.5 oz simple syrup, and 0.5 oz Cointreau (if using) into a cocktail shaker.

Add ice and shake: Fill the shaker with ice (about 6 cups crushed/large cubes in total volume) and shake vigorously for 10–15 seconds until the shaker is cold and well-diluted (about 15–20% dilution).

Double-strain into glass: Discard chilling ice from the serving glass. Strain the cocktail through a Hawthorne strainer into the prepared glass over fresh ice (about 1 cup). For a smoother drink, double-strain through a fine mesh strainer to remove pulp and small ice shards.

Garnish: Thread a small pineapple wedge or a thin jalapeño slice on the rim or place it on the drink. Optionally express a lime peel over the surface for aromatic oils and drop a lime wedge in the drink.

Taste and adjust: Taste carefully. If you want more heat, muddle a thin jalapeño slice in the shaker next time or add 0.25 oz additional tequila; for more sweetness, increase simple syrup by 0.25–0.5 oz.