Pineapple Margarita Recipe

by Susannah Chen 3

I've always been a fan of flames, so the number one reason I love Cinco de Mayo is the fact that it's one heck of a great excuse to light my mouth on fire. Each year, I make something deliciously spicy and this year, I'm not positive, but I'm thinking I'll serve chiles rellenos.

One thing I'm sure of: there will be pineapple margaritas with a chili-salt rim. The spice is no joke; it hits you up front, but is tempered by a gentle fruitiness that's not too sweet. I love the sweet-salty-fiery complexity so much that I had multiples in one sitting. Want to do the same this May 5? Then read more.

From Food Network Magazine

Pineapple-Chili Margaritas

Ingredients

2 tablespoons coarse salt
1-1/2 teaspoons chili powder
1 cup tequila
1 cup pineapple juice
1/2 cup fresh lime juice
1-1/2 tablespoons agave nectar

Directions

1. Wet the rim of 4 short glasses and dip in a mixture of salt and chili powder.
2. Fill a cocktail shaker two-thirds of the way with ice. Add tequila, pineapple juice, lime juice, and agave nectar. Shake well, then strain into glasses.

Makes 4 cocktails.

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