Spicy Pineapple Margarita Recipe
Naturally infused pineapple tequila with super easy jalapeño simple syrup and a splash of lime makes for a well balanced, dangerously delicious spicy pineapple margarita.
How to Make the Best Spicy Pineapple Margarita
This spicy pineapple margarita is the perfect balance of heat and tropical sweetness. The homemade jalapeño simple syrup is the star of the show—it’s surprisingly easy to make and infuses the drink with just the right amount of kick. Combined with naturally infused pineapple tequila and fresh lime juice, you get a dangerously delicious cocktail that tastes like a professional bartender made it.
The beauty of this margarita is its versatility. You control the heat level by adjusting how many jalapeño seeds you include in your simple syrup. Want it milder? Remove all the seeds. Prefer it extra spicy? Keep them in and use more peppers. The syrup keeps for up to two weeks in the refrigerator, so you can make a batch and enjoy these margaritas all summer long.
Whether you’re sipping poolside, entertaining guests, or looking for a sophisticated cocktail to enjoy on a warm evening, this spicy pineapple margarita delivers restaurant-quality flavor with minimal effort. The rim is completely optional—though it does add a nice finishing touch—and you can customize it with salt, sugar, or even a spiced mixture for extra flavor.
Spicy Pineapple Margarita
Naturally infused pineapple tequila with super easy jalapeño simple syrup and a splash of lime makes for a well balanced, dangerously delicious spicy pineapple margarita.
Ingredients
Simple Syrup
Margarita
Instructions
Simple Syrup
- Combine the sugar and water in a saucepan and stir to dissolve.
- Add jalapeños and bring to a boil over medium-high heat.
- Reduce to low heat and simmer for 5 minutes.
- Let cool completely, then strain the simple syrup into an airtight container and refrigerate.
Margarita
- In a cocktail shaker, combine the pineapple infused tequila, jalapeño simple syrup, and lime juice.
- Top with ice and shake vigorously for 10 seconds.
- Pour into a cocktail glass.
Rim the Glass
- Place a small amount of simple syrup, triple sec, or lime juice on a shallow plate.
- Dip the rim of the glass into the liquid, then into salt, sugar, or a spiced dry mixture.
- Shake off excess before filling with the margarita.
Notes
- Use one jalapeño with seeds and one without to balance heat—the seeds contain most of the spice.
- Make the simple syrup in advance and refrigerate for up to two weeks.
- For a spicier margarita, use more jalapeño in the syrup or keep the seeds in both peppers.