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Chili-Pineapple Margarita

Chili-Pineapple Margarita

  • Makes
    2 drinks
  • Cook Time
    1 hour 30 minutes
  • Active time plus cooling
    20 min active
  • Rating

The inspiration for this spicy margarita came from a cocktail we had at Hartwood, a restaurant in Tulum, Mexico. Chef Eric Werner steeped habanero chilies in tequila for over 36 hours to add kick. We simplified, infusing simple syrup with the same flavors in under 20 minutes. You’ll have enough syrup for several batches of margaritas. The smooth, round flavor of reposado tequila works best with the chilies.

Tip

The smooth, round flavor of reposado tequila worked best with the chilies. Steep the peppers no longer than 15 minutes or the syrup will be too spicy.

Ingredients
  • 1

    cup plus 1½ teaspoons white sugar

  • 1

    cup water

  • 4

    1-inch strips lime zest

  • 4

    1-inch strips orange zest, plus 1 orange wedge

  • 1

    jalapeño chili, halved

  • 1

    habanero chili, halved

  • 1

    tablespoon kosher salt

  • ¾

    teaspoon chili powder

  • 4

    ounces (½ cup) reposado tequila

  • 2

    ounces (¼ cup) pineapple juice

  • 1½

    ounces (3 tablespoons) lime juice (1 to 2 limes)

Step 1

In a small saucepan, combine 1 cup of the sugar, the water, both zests and both chilies. Bring to a boil, stirring occasionally, then remove from the heat and steep for 15 minutes. Strain into a jar, discarding the solids. Let cool.

Step 2

While the syrup cools, in a small bowl, stir together the salt, chili powder and remaining sugar. Spread the mixture on a small plate. Use the orange wedge to moisten the rims of 2 rocks glasses, then dip in the chili salt, turning to coat.

Step 3

In a cocktail shaker, combine the tequila, pineapple juice, lime juice and 1½ ounces (3 tablespoons) of the chili syrup. Add 2 cups of ice cubes and shake vigorously, 10 to 15 seconds. Strain into the prepared glasses.

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