Pineapple Habanero Margaritas

I have served this variation on the classic margarita on a few occasions, most recently Father’s Day dinner. There is nothing wrong with the classic margarita (I will post it at one point!) but this one adds a little spice and gives it a more tropical feel. There is something about a tropical drink on a summer afternoon that makes you feel like you are on a beach, not standing under a covered porch waiting for the rain to let up.

When I have the time, I use a pineapple instead of purchasing pineapple juice. Cut off the end of the pineapple, remove the skin and cut into chunks. Process 1/4 of the pineapple chunks in the food processor and strain through a large mesh strainer to remove some of the pulp. If you are using an actual pineapple, chunks of the pineapple make a great garnish instead of a slice of lime or orange.

Pineapple Habanero Margaritas

Adapted loosly from Milk Street

Makes 2 cocktails

1 cup plus 1 1/2 tsp white sugar, divided
1 cup water
4 one inch strips lime zest
4 one inch strips of orange zest
2 orange wedges or pineapple wedges
1 jalapeno chili, halved
2 habanero chilies, halved
1 Tbsp kosher salt
3/4 tsp chili powder
4 ounces (1/2 cup) tequila
2 ounces (1/4 cup) pineapple juice
1 1/2 ounces (3 Tbsp) lime juice (1-2 limes)

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

While the syrup cools, in a shallow bowl or plate, stir together the salt, chili powder, and the remaining 1 1/2 tsp of sugar and spread. Use the orange or pineapple wedge to moisten the rims of 2 rock glasses, then dip in the chili salt, turning to coat.

In a cocktail shaker, combine the tequila, pineapple juice, lime juice, and 1 1/2 ounces (3 Tbsp) of the chili syrup. Add ice and shake vigorously until chilled, 10 to 15 seconds. Strain into the prepared glasses.