Pineapple Jalapeño Paloma

cuisine Mexican
difficulty Easy
season Year Round
serves 2

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

  1. 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.
  2. Add the pineapple to a Vitamix or other blender to juice. Strain the juice through a mesh sieve if desired.
  3. Add the pineapple juice, lime juice, and infused tequila to a cocktail shaker. Add ice, and shake to combine.
  4. Pour the cocktail into the salt rimmed coupe and top off with tonic.
  5. Garnish with a thin slice of jalapeño and a pineapple wedge.

Directions for Jalapeño Infused Tequila

  1. Thinly slice a jalapeño. (Remove the seeds if you prefer less spice.)
  2. 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.)
  3. Strain the jalapeño slices from the tequila.