Spicy Pineapple Margarita

A sweet and spicy take on the classic Mexican cocktail, these spicy pineapple margaritas include a hint of hot sauce and a cayenne-salt rim.

Course Drinks

Cuisine American, Mexican

Prep Time 10

Cook Time 0

Total Time 10

Servings 2 Cocktails

Calories 251kcal

Cut the lime in half crosswise, and then cut two wedges out of one of the halves. In each wedge, cut a slit in the middle, but do not cut all the way through to the peel. Rub each wedge around the rim of a low ball or double old fashioned glass and then set aside.
In a small saucer-sized plate, combine the salt and cayenne. Place each glass rim down into the salt, turning so the mixture sticks to the rim. Fill each glass halfway with ice.
In a cocktail shaker, combine the rest of the ingredients, including the juice of the remainder of the lime, and ice. Shake for about 20 seconds, until the outside of the shaker is ice cold. Strain over the fresh ice, into each glass. Garnish with the lime wedges from earlier.

Be careful not to overfill the glasses. If the salt rim dissolves into the drink, your final few sips may taste very salty. You can wipe down the inside rim or be sure to only fill below the base of the salt line.
The hot sauce I used was a scotch bonnet pepper sauce. If you can't find something similar, habanero has a similar spice level.
If you're worried about spice level, cut down on the cayenne in the salt rim before the sauce in the drink. That's where most of the initial heat flavor comes from.
This makes two drinks, but you can serve it as a double for one person, if you desire. Use a highball glass instead.