Unsurprisingly, I love Cinco de Mayo.
I mean, I love Mexican food, tequila, and sombreros. The colors are gorgeous, the food delicious, and the drinks strong. I really couldn’t ask for more.
To fit with the festive theme, I really wanted to make a margarita that celebrated the vibrancy of Mexican culture – as much as I love margaritas, I love them more when they pop and promise bold flavors.
Now this…this is a margarita fitting for Cinco de Mayo. Put on your sombreros and get ready.
I wanted to see what I could do with pineapple and pepper, so I seeded a jalapeño (Please wear gloves. Please. I forgot, and it sucked), and crushed it a bit before soaking it in with the lime and booze. Meanwhile, I cleaned up the sad battlefield of lime carcasses all over my kitchen table.
It’s spicy – I’m not going to lie to you and tell you it has a “kick”. If you would prefer a “kick” to a swift kick in the pants, cut the ribs out of the pepper (or some of the slices) and refrain from crushing them. But if you like spicy food, try it – it’s fun, and it mellows to a nice delayed heat.
I also suggest using drinking it through a cocktail straw unless you want your lips to feel like you have a fever of 102 – I also learned this the hard way. But if you want a new fun and exciting experience, by all means! Crush the jalapeños, use your bare hands, and drink it straight from the glass. It was a fun experience, even if slightly unpleasant at times. (No…but I’m kidding. Please wear gloves.)
After the jalapeños soaked, I added in the pineapple juice, which was really nice with the grassy flavors of the peppers.
It makes a super-fun and festive drink for however you’re spending your Cinco de Mayo – whether it be cooking a Mexican-inspired feast at home, or trying all that Mexican candy you bought on your last trip to California, or just pre-gaming a night out eating far better food cooked at actual Mexican restaurants.
Happy Cinco de Mayo, friends! ¡Salud!
- 4 oz. tequila
- 2 oz. orange liqueur
- 2 oz. lime juice
- 2 oz. pineapple juice
- 3 jalapeño slices, seeded
- lime wheels for garnish
- Using a muddler or wooden spoon, crush the jalapeño in the bottom of a mixing glass.
- Pour the tequila, orange liqueur, and lime juice into the mixing glass, let sit for 2-3 minutes. Meanwhile, rim two margarita or rocks glasses with salt and fill with ice.
- Add in the pineapple juice, then fill the glass with ice. Shake shake shake.
- Strain into the glasses. Garnish with lime.