Buy tequila that has been aged for at least two months is marked “100% de agave.” Tequilas that aren’t are often mixed with fermented cane juice and result in an overly sweet, lesser quality tequila with way more burn on the way down.
- 1/4 cup Kosher or other high-quality salt, for garnish (optional)
- 3 teaspoons Tajín seasoning, for garnish (optional)
- Fresh lime wedges, for rimming the glasses and garnish
- 1 jalapeño, sliced into rounds (use more or less, depending on how spicy you prefer it)
- 1 1/4 cups aged tequila, such as reposado or añejo
- 3 cups pineapple juice
- 1/2 cup orange liqueur, such as Triple Sec
- 1/4 cup lime juice
- Extra jalapeño slice, pineapple wedges, and lime wedges for garnish
1 Prep the glasses: Combine the salt and Tajín in a small bowl or plate. Next, take a glass (a cocktail or coupe glass will do, though a canning jar is just as easy) and rub the rim of it with a wedge of lime. Dip the glass into the salt and give it a small turn or two to coat the rim.
2 Infuse the tequila: Place the jalapeño and 3 tablespoons of the tequila into a pitcher. Using a muddler (or a wooden spoon, or potato masher), muddle together the tequila and the jalapeño for about 10 to 15 seconds. This will infuse some of the tequila with the heat and flavor of the chili pepper.
If you want the heat to be stronger, continue to muddle and taste the tequila as you go. The more your bruise the chili pepper, the more spicy flavor will work its way into the cocktail.
3 Make the cocktail: Add the remaining tequila, pineapple juice, orange liqueur, and lime juice and stir together. Stir together and pour into the prepared glasses straight or over ice.
This can be made a few hours ahead, but not too much longer as citrus juice has a tendency to become a bit bitter after extended contact with air.