Pineapple Mango Jalapeno Margaritas

Happy Cinco de Mayo!  Today we are having some friends and neighbors over to the Tiki for a Cinco de Mayo party.  We have made Beer Braised Carnitas and are asking our friends to bring side dishes.  And to wash everything down we created this spicy sweet margarita.

This is incredibly easy to prepare, but takes a little pre-planning since the pineapple mango infused tequila needs 24 hours to steep.  The time is well worth it because the fruit absorbs any harsh impurities in the tequila and results in a very smooth and fragrant tequila.  WARNING... since the tequila is so smooth, these cocktails are wickedly easy to drink, but they are VERY strong.  The fruit from the tequila can be chopped up and used as a garnish, or can be used to make a boozy fruit salad.  However I think I am going to use the pineapple to make a tequila-infused pineapple upside down cake (I'll let you know how that turns out!)

Diego Rivera

Pineapple Mango Jalapeno Margaritas
makes a lot!

1 shot pineapple-mango infused tequila (recipe follows)
1 shot fresh lime juice
1 shot pineapple or mango juice
1/2 shot jalapeno simple syrup (recipe follows)

Shake all ingredients in a cocktail shaker with crushed ice. Pour into glasses with salted rims over crushed ice.  Call a cab since you will not be driving home.


Pineapple-Mango infused Tequila
1 large ripe pineapple, peeled and cored and cut into wedges
1 large ripe mango, peeled and cored and cut into wedges
1 litre of silver Tequila

Pour tequila into a large plastic container with a tight fitting lid.  Add pineapple and mango wedges and seal container.  Let sit at room temperature for at least 24 hours, agitating occasionally.  Strain tequila back into tequila bottle.  Keep refrigerated.

After 24 hours the Tequila becomes the same color as the fruit!

Jalapeno simple syrup
3 cups water
3 cups granulated sugar
4 large jalapeno peppers (with seeds) cut into rings

Combine water and sugar in a medium saucepan and bring to a boil.  Add jalapenos and reduce heat to low. Simmer 30 minutes. Remove from heat and allow to cool before straining syrup through a fine mesh sieve.  Transfer syrup to a decorative bottle.  Keep refrigerated.

Steeping the jalapeno slices in hot simple syrup.

A beautiful bottle of wickedly spicy sweet syrup !