During Spring break, I paid an extra $10 to drink my daiquiri out of a pineapple, and I regret nothing. Why? There’s something about using fruit as a beverage-drinking vessel that enhances your cocktail ever so slightly, and just so happens to make you look trendy and tropical while you slurp it down. That’s something you can’t put a price on.
It only makes sense to put the flesh of the pineapple that you’ve so vigorously carved out to good use. What better way to do this than to blend the flesh with booze, throw in a jalapeño pepper, and use the pineapple as a cup? If you didn’t have bendy straws already, it’s time to invest.
Spicy Jalapeño Pineapple Margarita
- Prep Time:15 minutes
- Cook Time:0 minutes
- Total Time:15 minutes
- 1 pineapple
- 3-4 oz white tequila
- 1-2 oz triple sec or any orange liqueur
- 1/2 cup sugar
- 1 jalapeño, seeded and chopped
- 1/4 lime, juiced (optional)
Over medium-high heat, mix sugar and 1 cup of water until sugar is completely dissolved. About 5 minutes.
Remove from heat, add jalapeño and let sit.
To core out the pineapple, carefully cut the top off and then cut in a circle about 1 inch away from the outside. Make cuts across the circle, and begin to make additional cuts that are slightly angled to remove the flesh.
#SpoonTip: Don’t get too carried away. A cut too close to the skin can cause serious leakage.
Place the flesh in a blender or food processor, making sure to discard the hard core center. Blend the pineapple, tequila, and liqueur.
#SpoonTip: Don’t have orange liqueur? Use orange juice instead.
Using a spoon to block jalapeño bits, add the jalapeño syrup to taste.
Add ice cubes if necessary. Pour back into the pineapple and garnish with jalapeño slices and lime juice.