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

Rob Larcom

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Recipe Summary

Yield:
Makes 8 drinks
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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