Chili-Pineapple Margarita | Christopher Kimball’s Milk Street

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Cranking the Heat? Bring the Sweet
Milk Street Bowtie Chili-Pineapple Margarita

Chili-Pineapple Margarita

1 hr and 30 min 20 min active

Chili-Pineapple Margarita

Free

The inspiration for this spicy margarita came from a cocktail we had at Hartwood, a restaurant in Tulum, Mexico. Chef Eric Werner steeped habanero chilies in tequila for over 36 hours to add kick. We simplified, infusing simple syrup with the same flavors in under 20 minutes. You’ll have enough syrup for several batches of margaritas. The smooth, round flavor of reposado tequila works best with the chilies.

2

drinks

Tip

The smooth, round flavor of reposado tequila worked best with the chilies. Steep the peppers no longer than 15 minutes or the syrup will be too spicy.

1 hr and 30 min

20 min active

1 cup plus 1½ teaspoons white sugar
1 cup water
4 1-inch strips lime zest
4 1-inch strips orange zest, plus 1 orange wedge
1 jalapeño chili, halved
1 habanero chili, halved
1 tablespoon kosher salt
¾ teaspoon chili powder
4 ounces (½ cup) reposado tequila
2 ounces (¼ cup) pineapple juice
1½ ounces (3 tablespoons) lime juice (1 to 2 limes)
Ingredients
  • 1

    cup plus 1½ teaspoons white sugar

  • 1

    cup water

  • 4

    1-inch strips lime zest

  • 4

    1-inch strips orange zest, plus 1 orange wedge

  • 1

    jalapeño chili, halved

  • 1

    habanero chili, halved

  • 1

    tablespoon kosher salt

  • ¾

    teaspoon chili powder

  • 4

    ounces (½ cup) reposado tequila

  • 2

    ounces (¼ cup) pineapple juice

  • ounces (3 tablespoons) lime juice (1 to 2 limes)

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Drinks

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Chili-Pineapple Margarita

Get Ready to Cook

2

drinks

1 hr and 30 min

20 min active

Tip

The smooth, round flavor of reposado tequila worked best with the chilies. Steep the peppers no longer than 15 minutes or the syrup will be too spicy.

Ingredients
  • 1

    cup plus 1½ teaspoons white sugar

  • 1

    cup water

  • 4

    1-inch strips lime zest

  • 4

    1-inch strips orange zest, plus 1 orange wedge

  • 1

    jalapeño chili, halved

  • 1

    habanero chili, halved

  • 1

    tablespoon kosher salt

  • ¾

    teaspoon chili powder

  • 4

    ounces (½ cup) reposado tequila

  • 2

    ounces (¼ cup) pineapple juice

  • ounces (3 tablespoons) lime juice (1 to 2 limes)

Step 1 of 3

Make the Syrup

1
cup sugar
1
cup water
4
1-inch strips lime zest
4
1-inch strips orange zest
1
jalapeño chili, halved
1
habanero chili, halved

In a small saucepan, combine 1 cup of the sugar, the water, both zests and both chilies. Bring to a boil, stirring occasionally, then remove from the heat and steep for 15 minutes. Strain into a jar, discarding the solids. Let cool.

Step 2 of 3

Prepare the Glasses

1
tablespoon kosher salt
¾
teaspoon chili powder
teaspoons white sugar
1
orange wedge

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.

Step 3 of 3

Shake, Shake, Shake

4
ounces (½ cup) reposado tequila
2
ounces (¼ cup) pineapple juice
ounces (3 tablespoons) lime juice (1 to 2 limes)
ounces (3 tablespoons) chili syrup

In a cocktail shaker, combine the tequila, pineapple juice, lime juice and 1½ ounces (3 tablespoons) of the chili syrup. Add 2 cups of ice cubes and shake vigorously, 10 to 15 seconds. Strain into the prepared glasses.

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SEPTEMBER 2021

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