These sweet and slightly spicy pineapple margaritas are a hit at summer gatherings. These cocktails are almost too easy to drink! Quick to make—and easily scaled up to a pitcher. Infused with jalapeño simple syrup and garnished with a tajin or salt rim.
Combine and shake: Fill a cocktail shaker with ice (see note 4 for pitcher instructions). Add tequila, Cointreau, pineapple juice, lime juice, and Jalapeño Simple Syrup. Shake vigorously, until the outside of the shaker is chilled, 10 to 20 seconds.
Serve: If garnishing the glass, run a lime wedge along the rim of the cocktail glasses, then dip it in Tajin (or salt). Fill glasses with ice, then pour the cocktail over top.
Notes
Tequila: Blanco tequila is recommended. It is not aged, and therefore has a lighter flavor that works well in mixed cocktails like this one. Choose a tequila labelled "100% de agave" so you know it's not mixed with other spirits or additives.
Cointreau: You can use another brand of Triple Sec instead. Or, substitute Grand Marnier.
Pineapple Juice: Choose a pineapple juice that you enjoy sipping on its own. We recommend a fresh 100% pure pineapple juice, not from concentrate.
To make a pitcher of margaritas (8 servings or 4 cups/1L excluding ice): In a pitcher, combine ¾ cup tequila, ¼ cup Cointreau, 2 cups pineapple juice, ½ cup fresh lime juice, and ½ cup Jalapeño Simple Syrup. Stir well to combine. Cover and refrigerate until ready to serve (can be made up to 6 hours in advance). Add ice immediately before serving.
Garnishing: Although optional, we recommend garnishing the rim of the glass with Tajin (a chili, salt, and lime seasoning). You could also rim the glass with Kosher salt instead. If desired, top with a slice of fresh pineapple and/or edible flowers. For an even spicier cocktail, add sliced jalapeños (but taste first before adding).