Are you looking for a cocktail with a kick? Look no further than this chili-pineapple margarita recipe from Milk Street. The smooth, round flavor of reposado tequila combined with the chilies and pineapple makes a perfectly spicy and refreshing summer cocktail.
Chili-Pineapple Margarita
- 1 cup plus 1. teaspoons white sugar
- 1 cup water
- Four 1-inch strips lime zest
- Four 1-inch strips orange zest, plus 1 orange wedge
- 1 jalapeño chili, halved
- 1 habanero chili, halved
- 1 tablespoon kosher salt
- 3/4 teaspoon chili powder
- 4 ounces (1/2 cup) reposado tequila
- 2 ounces (1/4 cup) pineapple juice
- 1 1/2 ounces (3 tablespoons) lime juice (1 to 2 limes)
Directions:
In a small saucepan, combine 1 cup of the sugar, the water, both zests and both chilies. Bring the mixture to a boil, stirring occasionally, then remove from the heat and steep for 15 minutes. Strain into a jar, discarding the solids. Let cool.
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.
In a cocktail shaker, combine the tequila, pineapple juice, lime juice and 1. ounces (3 tablespoons) of the chili syrup. Add 2 cups of ice and shake vigorously until chilled, 10 to 15 seconds. Strain into the prepared glasses.
