Pineapple Jalapeno Margarita

Margaritas are a no brainer for a Cinco de Mayo celebration, and this one is especially festive! The tequila is infused with pineapple and jalapeño which makes them extra flavorful! Using the boozy fruit is reminiscent of eating the fruit at the bottom of the cooler at a frat party, but in a much cleaner and more sophisticated way of course 🤪 These are perfect to batch out in a pitcher for a fiesta 💫
One pineapple
1/2 large jalapeño, or 1 small
Tequila
Cointreau
Fresh lime juice
Limes and Jalapeño slices for garnish

To infuse tequila:
Cut the tree-like top off the pineapple and then one slice off the bottom, both to remove the skin and to create a flat surface underneath to stabilize the pineapple. Cut the skin off the rest of the pineapple in large strips, making sure to cut deep enough into the flesh to remove all of the skin. Quarter the pineapple and turn each quarter on its side. Remove the core from each quarter in one long cut. Cut pineapple into long spears.

Cut jalapeño in half lengthwise.

Fill a large mason jar with pineapple spears. Stand them up vertically. Slide jalapeño in with the pineapple. Pour enough tequila in jar to fully cover the fruit. If the fruit is exposed bacteria can contaminate the fruit.

Put tequila mixture in fridge and let sit a minimum of one day, and ideally four. After the first day, check the level of spice each day and when it has reached a spice level to your liking, remove the jalapeño.

For the margarita:

Remove pineapple and jalapeño from margarita mixture. Discard jalapeño if you have not yet. Place pineapple spears in a high speed blender (or juicer) with a small splash of the tequila. Blend on high speed for about a minute, until mixture is liquified. You can strain the liquid through a fine mesh sieve if you like, but after a few minutes of letting the juice “settle” you can just skim the foam off the top.

Mix together:
1 1/2 oz of infused tequila
1 1/2 oz infused pineapple juice
1/2 oz Cointreau
1/2 oz lime juice

Stir together and pour over ice. Garnish with a lime slice, and extra jalapeño slices if feeling extra spicy