Hello, this is Kate’s husband. Several months ago, I jokingly asked Kate and Shannon during one of their skype business meetings, when I was going to get to make a cocktail for the blog. That might lead you to believe I am some sort of classy bartender — I’m not — but I think this recipe for pineapple jalapeno margaritas turned out really well.
With the best of Americanized holidays coming up, Cinco de Mayo, there are really only three things that any respectable internet food outlet can write about; tacos, guacamole, and margaritas. Living in San Diego, Kate and I have had our fair share of all three.
This margarita turned out great, but it does take time to prep. I infused 16 oz of reposado tequila with one sliced jalapeno over 24 hours. The difference between silver, reposado and anejo tequila, is aging in oak barrels. The longer it’s aged, the darker the color and deeper the flavor.
You may be skeptical about the jalapeno, pineapple and lime juice, but they pair nicely for a sweet, citrus cocktail with some heat on the back end. This cocktail also pairs well with salsa, grilling, warm nights, and campfires. If your adventurous, you could substitute some of the infused tequila with mescal for a smoky flavor.
A great use for the remaining tequila would be a marinade for chicken or fish. Turn your leftover pineapple into a salsa and you’ve got the beginning of a great Cinco de Mayo meal.
PLEASE NOTE: Infusing the tequila fully will take 24 hours. Overnight will work too, it will just not have as much heat. Also, for a more mild flavor, remove the seeds of the jalapeno. Drink recipe calls for 6 oz tequila, so you will have some left over for your second batch of drinks, or your marinated chicken.Print
For jalapeno infused tequila:
- 16 oz reposado tequila (we used Hornitos)
- 1 Jalapeno, sliced
- 6 oz. Jalapeno infused tequila
- 3 oz. Orange liquor (or orange juice)
- 6 oz. Pineapple juice
- 4 oz. Lime juice, fresh squeezed is best
- 1/4 cup Fresh pineapple
- 1 Jalapeno, sliced
For infused tequila:
- Pour tequila in mason jar or other air tight container and add jalapeno.
- Let sit for 24 hours or longer.
- In cocktail shaker, muddle fresh pineapple and 4 slices of jalapeno until fully mashed.
- Fill with ice.
- Add reminder of ingredients and shake.
- Pour over ice, garnish with extra pineapple and jalapeno slices.
For salt rimmed glasses:
Cover small plate with salt. Coarse is best.
Use slice of lime to moisten the rim of the glass and roll in salt.
Repeat with remaining glasses.
- Category: Beverage
- Cuisine: Mexican