Mexican food and margaritas go together like peanut butter and jelly. I mean, really. Have you eaten Mexican food without tequila? I have…many times…of course. My family eats Mexican-inspired meals at least 2-3 times a week and I don’t consume booze with every meal. When I do eat Mexican dishes, however, and do not have a margarita to accommodate my meal, I feel like something is missing.
So here is my FIRST publicly posted margarita recipe! If you know me personally, chances are good you’ve been BEGGING me for the last decade to disclose my numerous variations on the traditional margarita. For years I refused to share my secrets because of my childhood dream to start a restaurant but alas, here we are and as a gift to you on Cinco de Mayo 2021, here is my Pineapple Jalapeno Margarita!
Pineapple Jalapeno Margarita
Total time: less than 10 minutes
- ½ cup of fresh, cubed, pineapple
- ½ of a large jalapeno, sliced (keep the seeds intact)
- 3oz of freshly squeezed lime juice (you will probably need about 2-3 large limes)
- 1 ½ oz of good quality tequila (I use tequila anejo in this recipe)
- 1oz of triple sec or a good quality orange-flavored liquor (such as Cointreau or Grand Marnier)
Let’s do this!
- Using a citrus press, freshly squeeze the limes.
- Slice the jalapenos.
- Using a cocktail shaker, muddle the pineapple and jalapenos until the cubed pineapple has become more of a juice.
- Add in the booze and ice. Shake to incorporate.
- Add ice cubes to a margarita glass (or other preferred cocktail glass). Strain the margarita into the glass. Garnish with a jalapeno and lime wheel, if desired.
*I do not endorse drinking in excess (drunkenness), underage drinking nor consuming alcohol if you’re an addict or are in recovery. Know your limits. Please drink responsibly.