A truly good margarita goes down easy. A great margarita leads to trouble. In my family, making margaritas has become an art form. There are debates about what kind of tequila to use, the proper ration of tequila to triple sec, salt or no salt… the list is endless. In honor of Cinco de Mayo, we concocted a spicy pineapple margarita that will knock your socks off. Made with fresh ingredients and superman love, this blend of sweet and tart is a refreshing cocktail to kick off the summer.
Fresh, juicy pineapple is what separates this margarita from the rest. Keith muddled fresh pineapple into this delicious cocktail and added a surprise hit of jalapeño pepper to finish it off. Keith and I are purists; we prefer our margs with plenty of salt on the rim. That’s the whole point isn’t it? We are not picky about our tequila when making margaritas at home, but starting with quality ingredients is the key. Don’t say we didn’t warn you: these babies go down so smoothly…..it’s hard to stop at one!
- 4 ounces tequila
- 2 oz fresh squeezed lime juice
- 1 Cup fresh diced pineapple
- 2 oz triple sec (orange liquor)
- ½ c sugar
- ½ c water
- ½ fresh jalapeño pepper
- Kosher salt
- In a sauce pan, add the sugar and the water and ½ jalapeno pepper (do not cut in pieces; add the entire half pepper) and cook over medium heat until sugar is dissolved (about 15 minutes).
- Allow to cool in refrigerator for an hour or overnight.
- In a food processor, place the pineapple and purée until smooth.
- To assemble drink:
- In a large mixing cup, add tequila, triple sec, ½ c pineapple purée, lime juice, and 2 ounces of sugar mixture.
- Cover and shake for 30 seconds.
- Take two 12 ounce glasses and rub a lime on rim, then coat rim with kosher salt.
- Pour mixture evenly into both glasses filled with ice.
- Garnish with a pineapple wedge and enjoy