Spicy Serrano Pineapple Margarita
A new twist on a classic cocktail, this Spicy Serrano Pineapple Margarita is perfect for celebrating Memorial Day.
The Spicy Serrano Pineapple Margarita is perfect for any festive occasion, from Cinco de Mayo to a summer barbecue or a cozy night in. It’s a unique riff on the traditional margarita, combining sweetness, heat, and tangy citrus notes that create a dynamic and delicious drink. So, next time you’re in the mood for something different, give this margarita recipe a try and discover the surprising flavor combination that will become your new favorite.
This spicy cocktail begins with charring the serrano pepper. It can be charred over an open flame or in a dry hot skillet (which is what I did). Once it’s charred, let it cool and then halve it and de-seed it. Removing the seeds will lower the heat a bit.
A big part of this cocktail is the tajin salt that rims the glass. Tajin, kosher or sea salt and granulated sugar are mixed together. Take a lime wedge and squeeze it around the glass and then dip the glass in the tajin salt.
To make the margarita, muddle together pineapple chunks, mint, tequila, orange liquor, lime juice, honey and the charred serrano chile. Add ice to the shaker and shake for a minute or so.
Strain the margarita into your rimmed glass. If you like, you can top it with ginger beer or sparkling water. Garnish it with mint and a pineapple wedge and serve!
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Spicy Serrano Pineapple Margarita
Makes: 1 cocktail
Prep Time: 10 minutes
Cook Time: 5 minutes
Total Time: 15 minutes
Ingredients
- 1 serrano chile
- 1/3 cup very ripe pineapple chunks (or 1/4 cup pineapple juice)
- 4 fresh mint leaves
- 2 ounces silver tequila
- 1/2 ounce orange liquor
- juice from 1/2 lime
- 2 tsp honey or sugar, to your taste
- ginger beer, or seltzer, for topping (optional)
Tajin Salt:
- 1/4 cup sea salt
- 1 tsp tajin
- 1 small pinch granulated sugar
- lime wedge for rimming the glass
Instructions
Place the serrano chiles over a gas flame, or in a dry skillet over high heat. Char the chile all over, turning a few times, until blackened. Remove and let cool, then halve the chile and de-seed, if desired.
To make the tajin salt, combine all 3 ingredients on a shallow plate. Take a lime wedge and squeeze it around the rim the glass and then dip the glass into the salt.
In a cocktail shaker or glass jar, add the pineapple, mint, tequila, orange liquor, lime juice, and honey (or sugar). Add 1-2 quarters of the chile. Muddle together, squashing everything to release the juices. Fill with ice and shake until combined, about 1 minute, the longer you shake, the spicier it will be.
Strain into your prepared glass. Top with ginger beer, if desired. Garnish with mint and pineapple wedges. Enjoy!
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