A friend of mine recently introduced me to one of my favorite margarita spinoffs yet, a pineapple jalapeno margarita. The pineapple margarita is made with a blend of pineapple juice, lime juice, and grapefruit juice. This marg substitutes elderflower liqueur for triple sec and also uses fresh jalapeno for a spicy balanced kick. It’s an amazing combo that’s easy to make and really refreshing.
The juices do most of the heavy lifting/sweetening in this cocktail—be sure to go lighter on the sugar so you don’t get a cavity. This recipe calls for reposado or anejo tequila. I think it helps balance the drink overall. That said, blanco tequila will work just fine if that’s all you have on hand.
Adding Jalapeno to Margaritas
My friend’s cocktail actually called for jalapeno/pineapple-infused tequila. While this would require some extra DIY effort, I managed to put together a few quick shortcuts.
If you simply use jalapeno as a garnish alone, the overall spice will be very, very subtle and the jalapenos will slowly add heat to the drink as you sip it. If you prefer more pronounced heat (LIKE ME), shake fresh jalapenos slices along with the cocktail in the shaker to fully infuse the margarita with more jalapeno spice. This is honestly the way to go.
Just note, not all jalapenos are created equal, some are spicy while others are really mild. Just make sure you know what you’re dealing with before making your cocktail.
How to Make Jalapeno-Infused Tequila
Now, if you’re addicted to spicy tequila and want to make your own homemade infused jalapeno tequila, you can soak 4-5 jalapeno slices (or more) in a fifth of tequila overnight. Taste in the morning and steep longer if you prefer hotter. Be sure to remove all the jalapeno before storing long term. The jalapeno won’t hold up forever in the tequila. You could do this with a combo of fresh pineapple chunks as well (like Stoli Doli). I opted for pineapple juice as another shortcut.
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A pineapple jalapeno margarita made with pineapple juice, lime juice, grapefruit juice, elderflower liqueur, and fresh jalapeno for a spicy balanced kick.
- 2 ounces reposado or anejo tequila
- 1/2 ounce fresh grapefruit juice
- 1/2 ounce fresh lime juice
- 1/2 ounce pineapple juice (I liked canned)
- 1/2 ounce elderflower liqueur
- 1/4–1/2 ounces simple syrup
- 1–2 slices jalapeno
- Optional pineapple wedge garnish
- For the salted rim, take a lime wedge and coat the rim of a double old fashioned glass. Dip in margarita salt, rotating until coated.
- Combine all ingredients in a cocktail shaker. Add a cup of ice and shake vigorously for 10 seconds. Pour straight into the old fashioned glass with the (now crushed) ice from the shaker.
- Garnish with a pineapple wedge or jalapeno slice.
For less heat, don’t shake the jalapeno into the cocktail, only add as garnish and stir.
- Serving Size: 1 cocktail
- Calories: 211
- Sugar: .02g
- Sodium: 11mg
- Fat: 0g
- Saturated Fat: 0g
- Carbohydrates: 22g
- Fiber: .03g
- Protein: .02g
- Cholesterol: 0mg
Keywords: pineapple margarita, spicy margarita