Introducing the Milk Street Store—bringing you unique, functional items from vendors around the globe.

Order our cookbook today

3d Cookbook

and save 40% off the cover price!

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

Chili-Pineapple Margarita

1 hr and 30 min 20 min active

Free

Habaneros in particular. The fiery sunset-orange pepper is native to the Yucatan Peninsula, the foods of which define the cooking of chef Eric Werner. We love the way he incorporates habaneros in his pina margarita, a drink that is a study in balance: chili-pepper fire tamed by sweet acidic juice, neither cloying nor scorching. At Hartwood, the habanero steeps in tequila over 36 hours. That’s fine for a restaurant, but too long for a cocktail at home. So back at Milk Street, we wanted a more efficient way to get that same kick. Our solution? A chili-infused simple syrup. It gave us the same flavors in just 20 minutes. But we didn’t streamline the shaking, which produces a frothy head on the drink. That is thanks to bubbles created by the trails of air the ice leaves behind after agitation. Those bubbles are stabilized by the sugars in both the juice and syrup.

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 jalapeno 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

    jalapeno 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)

More

Drinks

Down arrow

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

    jalapeno 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
jalapeno 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.

Milk Street Bowtie Logo

Done!

Did you enjoy this recipe?

Want more?

See More Drinks