Name: Pineapple Jalapeño Paloma
Yield: 2
Cuisine: Mexican
Ingredients: Kosher Salt; 1 ripe pineapple, crown, bottom, and skin removed and cut into 1 inch chunks (reserve 2 chunks); 1 tablespoon lime juice, freshly squeezed; 1/2 cup jalapeño infused silver tequila; 1/2 cup Fever Tree tonic water; 1 jalapeño, seeds and ribs removed if less spiciness is preferred; 2 cups silver tequila

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Pineapple Jalapeño Paloma

Mexico's national tequila drink of choice is traditionally made with grapefruit juice, but one sip of this jalapeño infused pineapple cocktail may convert more than a few from a pink paloma to this sunshine yellow one. The key to an extraordinary pineapple paloma is freshly made pineapple juice and at least a bit of planning. The jalapeño infused tequila is as simple as cutting a jalapeño straight through end to end, removing the tiny seeds, popping the pepper into two cups of tequila and waiting for the agave to become friends with its new spicy pal. Any clear, bright and smooth tequila such as Pueblo Viejo Blanco or Casamigos Blanco is worthy of this sweet, sour, salty, slightly bitter, spicy mouth tantalizing drink.

Cocktail Ingredients

Kosher Salt 1 ripe pineapple, crown, bottom, and skin removed and cut into 1" chunks (reserve 2 chunks) 1 tablespoon lime juice, freshly squeezed 1/2 cup jalapeño infused silver tequila 1/2 cup Fever Tree tonic water

Jalapeño Infused Tequila Ingredients

1 jalapeño, seeds and ribs removed if less spiciness is preferred 2 cups silver tequila

Cocktail Directions

Pour some kosher salt on a plate. Rub the rim of a cocktail coupe with pineapple wedge; dip and swirl rim of glass in salt.
Add the pineapple to a Vitamix or other blender to juice. Strain the juice through a mesh sieve if desired.
Add the pineapple juice, lime juice, and infused tequila to a cocktail shaker. Add ice, and shake to combine.
Pour the cocktail into the salt rimmed coupe and top off with tonic.
Garnish with a thin slice of jalapeño and a pineapple wedge.

Directions for Jalapeño Infused Tequila

Thinly slice a jalapeño. (Remove the seeds if you prefer less spice.)
Place jalapeños in the bottom of a 16-ounce mason jar. Top with tequila and cover with lid. Let sit 1 to 2 days. (The longer it rests, the spicier it will be.)
Strain the jalapeño slices from the tequila.

Bar Notes

If you do have a Vitamix or juicer, blend the fresh pineapple and drain through a sieve to remove the fiberous bits. If you enjoy a really spicy cocktail, infuse the tequila with an additional jalapeño, or leave the seeds in and strain the tequila before adding to the cocktail. The infused tequila will keep for months.

MATCH Pewter Cocktail Shaker

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