Proof on Main, LouisvilleCocktail consultant Rob Larcom uses fresh pineapple juice, which isn't as cloying as the canned version, to sweeten a traditional margarita, and then spices it up with jalapeño pepper.Plus: Ultimate Cocktail Guide
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.