Spicy Pineapple Magaritas — a healthy appetite

I don’t know about you but I could really use a drink.

Most of the time my stress coping mechanisms are really healthy: running, yoga, meditating, cooking...but sometimes a girl just needs a good marg, ya know?

With the weather heating up and the prospect of summer dinners al fresco, I decided a good margarita recipe was in order. I like my margs fresh (re: no store-bought margarita mix), no too sweet, and a little spicy, oh and don’t skimp on the tequila. I often like to add substitute a little bit of tequila with Mezcal, tequila’s smokier, bolder cousin for an added twist.

I am using black salt as the Rimmer here, but any course salt, like kosher or sea salt will do. Next time around I think I will try combining the margarita mix and ice in a blender for a frozen margarita vibe. Doesn’t that sound ideal for a hot July evening?

This recipe is easy, to the point, and the perfect mix of spicy, sweet, and salty. Less time mixing cocktails= more time spent enjoying them with friends- cheers to that!

Spicy Pineapple Margaritas

makes 4 margaritas

For the Pineapple-Jalapeno Syrup:

1 550g of container, of cored and peeled pineapple (or core and peel one large, ripe pineapple yourself), diced

1 1/2 cups granulated sugar

1 1/2 cups of water

1 jalapeño, thinly sliced

For the Margarita Mix:

4 ounces of good silver tequila

2 ounces of Mezcal (or replace with more tequila)

1.5 ounces of triple sec, cointreau, or other orange liquer

2 ounces of pineapple-jalapeno syrup

3 ounces of lime juice, from about 3 limes

limes and salt, for rimming

jalapeno slices for garnish

ice

To make the pineapple-jalapeno syrup: In a large pot, combine the diced pineapple, sugar, and sliced jalapeños, stirring to combine. Let mixture sit for at least an hour, allowing pineapple to macerate and release its juices, stirring occasionally. Add in the water, and heat gently, over medium-low heat until all the sugar is dissolved. Pour through a fine-mesh sieve or cheesecloth in to a jar or container, discarding the pineapple and jalapeño. You can choose to leave the jalapeños in the syrup for longer if you would like the syrup to be spicier. I suggest tasting it first. Refrigerate until cool and it’s time to make margaritas.
To make the margaritas: Run a cut lime wedge around the rim of each glass, place salt on a plate ( I suggest using a larger salt like kosher or sea salt), and place glass, rim side down to coat with the salt. Fill each glass with ice cubes. Combine the tequila, mezcal (if using),triple sec, lime juice, and pineapple-jalapeno syrup in a pitcher or large cocktail shaker, and stir to combine. Divide among the four, ice-filled glasses and garnish with slices of jalapeno. Alternatively, you can combine the margarita mix and ice in a blender, and blend for a thicker, slushy-like texture instead of pouring over ice.