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Spicy Pineapple Tequila Cocktail
Sweet, smoky, and packing a serious punch, this tequila cocktail balances bright citrus with the lingering heat of a homemade Thai chile agave syrup. You'll shake fresh pineapple and lime juice until icy cold, then finish the glass with a light mist of mezcal for an aromatic, earthy top note. It's a complex, layered drink that brings craft cocktail bar energy right to your kitchen counter.
Equipment
- Saucepan
- Stovetop
Ingredients
- 2 OZ. TEQUILA
- 1 OZ. THAI CHILE AGAVE (SEE RECIPE)
- 1 OZ. FRESH LIME JUICE
- 2 OZ. PINEAPPLE JUICE
- PINCH OF SALT, FOR GARNISH
- 1 PINEAPPLE RING, FOR GARNISH
- 2 OZ. THAI CHILE PEPPERS
- 2 cups WATER
- 2 cups AGAVE NECTAR
Instructions
- 1Combine the Thai chile peppers and water in a saucepan, then bring the liquid to a boil.
- 2Stir in the agave nectar and let the mixture simmer over low heat for 1 hour.
- 3Let the syrup cool completely to room temperature, then strain out the solids. You'll need this cooled so it doesn't melt your cocktail ice.
- 4Combine the tequila, cooled Thai chile agave syrup, lime juice, and pineapple juice in a cocktail shaker. Fill the shaker two-thirds full with ice and shake vigorously until well chilled. The hard shake aerates the pineapple juice for a beautiful frothy texture.
- 5Double-strain the liquid over fresh ice into a rocks glass.
- 6Mist the top of the drink using a spray bottle filled with mezcal, then garnish with a pinch of salt and a pineapple ring.
Notes
- Make ahead: You can prepare the Thai chile agave syrup up to 2 weeks in advance. Store it in an airtight container in the fridge.
- Equipment: If you don't have a spray bottle for the mezcal, simply float a barspoon of it gently over the top of the finished drink.
- Swap: Jalapenos or serrano peppers work well if you can't find Thai chiles.