This modern twist on the classic spicy margarita combines the distinct, smoky notes of mezcal with the zesty brightness of fresh lime juice, the tropical sweetness of pineapple, and a touch of a spicy jalapeño syrup.

Cheers to the vibrant flavours of Mexico in every sip!

Yield: 1 Cocktail

Mis en Place

2 Oz. Mezcal

1 Oz. Lime Juice, freshly squeezed

1/2 Oz. Pineapple Juice

1/2 Oz. Triple Sec or Grand Marinier

1/2 Oz. Spicy Jalapeño Syrup

Spicy Jalapeño Syrup

1 C. Granulated Sugar

1 and 1/2 C. Water

2 Jalapeño Peppers, cut into slices

2 Strips of Lime Peel

Pineapple Slices, for garnish

Kosher Salt and Chili Powder, for the rim

Method

Step 1

In a medium saucepan, combine sugar, water, jalapeño, and lime peel.

Bring to a rolling simmer over medium-high heat and boil until the sugar has completely dissolved.

Then reduce to medium-low and continue simmering, stirring occasionally, for 15 minutes. 

Remove from heat and set aside to cool for at least 30 minutes. 

Once cool, strain syrup into a large measuring cup, through a fine mesh strainer.

Discard jalapeño peppers and lime peel.

Set syrup aside until needed. 

Step 2

Prepare rock glasses with a little lime juice on the rim and dip in a mixture of salt and chili powder.

Step 3

Combine all ingredients in a shaker over ice and shake well.

Step 4

Pour over ice and garnish with fresh pineapple wedges.