Eventually we are all going to be released from isolation (some of us even before Cinco de Mayo?!?) and you’re going to thank me for this party drink: Big Batch Pineapple Jalapeño Margaritas. I’ve made these for a few parties in the past and I never seemed to get the spice level quite right…they were always a little too weak. I think I was afraid of the heat at first, but now I really enjoy a spicy cocktail…so I’ve finally perfected it!
First, you have to make sure you get enough jalapeños in the simple syrup to get the heat to come through. Second, you need to slice up an extra pepper or two to stick in the pitcher. You’ll get the most heat from letting the peppers soak in the tequila overnight. If you overdo it, you can always cool things down with more pineapple juice (and tequila). Or you can keep the heat more mild in the first place by just using some sliced jalapeño in the pitcher for a few hours before serving. I personally used 2 sliced peppers in the pitcher for about 3 hours before serving it up, but I also liked what happened to the leftovers after sitting overnight. The spice hits you a little in the back of the throat but doesn’t punch you in the face – just the way I like a spicy drink!
Big Batch Pineapple Jalapeño Margaritas
- 4 1/2 cups pineapple juice (36 oz)
- 1 1/2 cups tequila (12 oz)
- 1 cup sparkling water (I like Italian Sparkling Mineral Water) (8 oz)
- 1/2 cup jalapeño simple syrup (4 oz)
- 1/2 cup lime juice (4 oz)
- Optional: additional sliced jalapeños
Add pineapple juice, tequila, simple syrup, lime juice, and extra sliced jalapeños to a pitcher and stir. Top with sparkling water and stir before serving over plenty of ice.
Jalapeño Simple Syrup
- 1/2 cup granulated sugar (100 grams)
- 1/2 cup water (4 oz)
- 3 jalapeños, halved for more spiciness
Add water, sugar, and jalapeños to a small sauce pan. Bring to a boil over medium-high heat and stir to dissolve the sugar. Remove from heat and continue to steep the peppers for 10-15 minutes. Allow to cool.