Coin Margarita Recipe

Prepare infusion

Sterilize a 16-oz glass jar by washing with hot soapy water and rinsing. Place 1 cup fresh pineapple chunks in the jar. Add 1/2 habanero pepper that has been halved and lightly scraped of seeds (leave some seeds if you want more heat). Pour 2 cups (16 oz) blanco tequila over the pineapple and pepper so all solids are submerged.

Steep

Seal the jar tightly and let it steep at room temperature away from direct sunlight. Taste after 6 hours for a mild heat and pineapple aroma. For medium heat and stronger pineapple flavor, steep 12–24 hours. Do not exceed 48 hours unless you prefer very spicy, bitter notes. Strain when desired heat and flavor are reached.

Strain and store

Strain the infused tequila through a fine mesh sieve lined with cheesecloth into a clean bottle. Discard solids. Store refrigerated for up to 2 weeks or at room temperature for up to 1 month. Label with date and heat level.

Prep the glass rim: pour 1 tablespoon coarse sea salt or tajín onto a small plate. Run a lime wedge around the rim of a rocks or coupe glass and dip the rim into the salt to coat evenly. Set glass aside.

Combine ingredients: Fill a cocktail shaker with 1 cup ice. Add 2 oz pineapple-habanero infused tequila, 1 oz fresh lime juice, 0.5 oz agave nectar, and 0.5 oz orange liqueur. Note: use freshly squeezed lime juice for best balance.

Shake: Secure the shaker lid and shake vigorously for 10–15 seconds until the shaker is well chilled and slightly frosted.

Strain and serve: Double-strain the cocktail into the prepared glass over fresh ice if serving on the rocks, or fine-strain into the chilled glass without ice for a coupe presentation. Garnish with a lime wedge on the rim and an optional pineapple slice or leaf.

Adjust sweetness/heat: Taste and adjust if needed — add 0.25–0.5 oz more agave for sweeter, or a splash (1/4 oz) additional infused tequila for more heat. If the infusion is very spicy, dilute with a splash (0.25–0.5 oz) of plain blanco tequila.