A great traditional margarita with a twist of pineapple and kicked up with a hint of jalapeño.
- ½ cups Sugar
- ½ cups Water
- ½ Fresh Jalapeño Seeded
- 1 cup Fresh Diced Pineapple
- 4 ounces, fluid Tequila
- 2 ounces, fluid Triple Sec (Orange Liqueur)
- 2 ounces, fluid Fresh Lime Juice
- Kosher Salt, If Desired For Rims Of Glasses
- Lime And Pineapple Wedges, For Serving
- Ice For Serving
Note the simple syrup needs to chill for at least 1 hour, up to overnight, before preparing the margaritas.
In a saucepan, add the sugar, water and jalapeno pepper (do not cut it in pieces; add the entire half pepper) and cook over medium heat until sugar is dissolved (about 15 minutes). Remove from heat. Remove pepper either now or before serving, depending on heat preference. Allow simple syrup to cool in the refrigerator for an hour or overnight.
In a food processor, place the pineapple and purée until smooth.
To assemble the drink: In a large mixing cup, add tequila, triple sec, 1/2 cup of the pineapple purée, lime juice and 2 ounces of the sugar syrup. Cover and shake for 30 seconds.
Take two 12-ounce glasses, fill them with ice then rub a lime on the rim and coat rim with kosher salt. Pour mixture evenly into both glasses. Garnish with a pineapple wedge and enjoy.