This post was sponsored by Lobos 1707 Tequila & Mezcal. All opinions are my own.
This sweet-and-spicy pineapple jalapeño margarita is absolutely delicious. Bright pineapple juice pairs with jalapeño-infused simple syrup and smooth 100% agave Lobos 1707 tequila for a cocktail that will likely become a favorite.
I love a margarita on the rocks. In college I bartended at a Mexican restaurant and made all kinds of margaritas—on the rocks, frozen, and everything in between. That job was a crash course in the many flavors and subtleties of tequila. Not all tequilas are the same, and the secret to a truly great margarita is starting with good ingredients and a quality tequila.
I recently discovered Lobos 1707 Tequila at Meijer and really like the flavor. It’s smooth with a slightly sweet, mellow finish, great for sipping or mixing. Lobos 1707 is additive-free and made from 100% blue weber agave, which gives it that gentle sweetness. Their aged expressions use Pedro Ximenez barrels, and the line includes Joven, Reposado, Extra Añejo, and a Mezcal. For the price, it’s an excellent choice. To find it near you, use the store locator or buy online.
Today I’m sharing one of my all-time favorites: pineapple jalapeño margaritas on the rocks. We’ll be serving these for a spicy New Year’s Eve celebration at home and wanted something a bit special to ring in the new year. This recipe balances sweet, spicy, and salty—made with Lobos 1707 Joven Tequila, fresh pineapple and lime juice, jalapeño simple syrup, and colorful garnishes to impress your friends and family. Quick tip: when buying pineapple juice, choose 100% pineapple juice, not from concentrate.
One of the keys to this drink is the jalapeño simple syrup. You could skip it, but taking the extra 10 minutes to make the syrup adds real depth (it’s also great in lemonade and keeps well in the fridge). The syrup needs only water, sugar, and jalapeño slices. Simmer for about 10 minutes and cool before using. Depending on how spicy you like it, you can strain out the jalapeños or leave some in to keep infusing. I usually remove most slices but leave a few to keep developing the heat.
Tips:
– If you want to simplify, skip the syrup and add a few jalapeño slices to the shaker before mixing. The drink will be less sweet.
– Fresh juice offers the best flavor.
– Prefer a frozen margarita? Put all liquid ingredients in a blender with a handful of ice and blend.
– Tajín on the rim pairs beautifully with this drink; coarse salt works too.
Pineapple Jalapeño Margarita
This sweet-and-spicy pineapple jalapeño margarita is irresistible. Tart pineapple juice, jalapeño simple syrup, and smooth Lobos 1707 Joven tequila make a delicious combo—perfect on the rocks.
Prep time: 10 minutes
Total time: 20 minutes
Makes: 2 drinks
Ingredients
Pineapple Jalapeño Margarita
– 6 ounces pineapple juice
– 4 ounces Lobos 1707 Joven Tequila
– 1 tablespoon fresh lime juice (about 1/2 a lime)
– 1–2 tablespoons jalapeño simple syrup, to taste (recipe below)
– 1 cup ice
– Lime slices, fresh pineapple slices, jalapeño slices for garnish (optional)
– Tajín seasoning or coarse salt for the rim (optional)
Jalapeño Simple Syrup
– 3/4 cup water
– 3/4 cup sugar
– 1–2 jalapeños, sliced
Instructions
Pineapple Jalapeño Margarita
1. If using Tajín or salt, pour it onto a small plate. Moisten the rim of your glass with a lime wedge and dip the rim into the Tajín to coat. Fill the glass with ice.
2. Fill a cocktail shaker with ice and add pineapple juice, tequila, lime juice, and jalapeño simple syrup. Shake vigorously, then strain into the prepared glass.
3. Garnish with pineapple and jalapeño slices. Serve immediately.
Jalapeño Simple Syrup
1. Combine water and sugar in a small saucepan and bring to a boil.
2. Reduce to a simmer, add sliced jalapeños, and simmer 10–15 minutes.
3. Remove from heat and let cool. Strain out the jalapeños if preferred. The longer the jalapeños stay in the syrup, the hotter it will get.
As always, drink responsibly!
For more simple cocktail recipes, find lots of great ideas here. Next on my list to try is the Paloma de Jima.
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