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Gather your ingredients.
Slice 1-2 Jalapeños.
Fill a large jar with the jalapeño slices. Then, add tequila. We used a 375 ml bottle of Patron. Place in fridge and let infuse. We infused ours for about 6 hours, but you can let infuse for days.
Slice up your pineapple into small wedges for garnish. Do the same with your remaining jalapeño.
Fill a cocktail shaker with ice. We used a mason jar cocktail shaker! Add 1 3/4 oz of your infused tequila.
Add 1 1/2 oz of pineapple juice.
Add 1/2 oz of lime juice.
Add 1/2 oz of orange liqueur.
Shake to combine and chill your margarita.
Strain into glasses.
Garnish with a pineapple wedge and a jalapeño slice.
This recipe was inspired by: http://www.foodiemisadventures.com/2014/04/pineapple-jalapeno-margaritas.html