- 1/2 ripe pineapple, peeled and cut into large chunks
- 17 ounces silver tequila
- 2 ounces fresh lime juice
- 1/4 cup sugar
- 1 small jalapeño, seeded and finely chopped
- 8 pineapple wedges
How to make this recipe
Working in batches in a blender, puree the pineapple chunks with the tequila. Transfer to a large airtight container and stir in the lime juice, sugar and jalapeño. Cover and refrigerate overnight. Strain the pineapple-infused tequila; stir well. Pour into 8 ice-filled rocks glasses and garnish with the pineapple wedges.