Cinco de Mayo may be a couple months away, but that doesn’t mean you have to hold back from celebrating early with margaritas—it is National Margarita Day after all. In our pineapple jalapeño version, chile powder’s layered heat makes for a great complement to tequila, as well as the sweet pineapple juice.
1/2 teaspoon kosher salt
1/2 teaspoon chile powder
1 1/2 ounces fresh pineapple juice
1/2 ounce fresh lime juice
1 1/2 ounces tequila
1. In a small dish, stir together 1 teaspoon sugar with 1/2 teaspoon kosher salt and 1/2 teaspoon chile powder.
2. Rub a lime wedge around the rim of a margarita glass and rim glass with spice mixture. Set aside.
3. In a shaker, combine 1 1/2 ounces fresh pineapple juice with 1/2 ounce fresh lime juice and 1 1/2 ounces tequila.
4. Fill shaker with ice and shake well. Strain into prepared glass and float with one thin slice of fresh jalapeño, seeds removed.