Frozen Spicy Pineapple Margarita
Spicy, sweet, and refreshing frozen cocktail with a little kick thanks to poblano flavored liquor. Serves 2.
This post may contain affiliate links. Read the disclosure policy here.
Nothing says summer entertaining more than a frozen cocktail (other than maybe a hotdog grilled on a BBQ). Most spicy margaritas are made so by the addition of a jalapeno muddled in the cocktail shaker before the other ingredients are added. This version uses Ancho Reyes Verdes Chili Poblano Liqueur, which was the inspiration for June’s drink and appetizer series, First Impressions, where I paired this drink with Elote Shishito Peppers.
This recipe includes my favorite way of making a fruit simple syrup. Traditional methods of making the simple syrup includes adding fruit and sugar, with a little bit of water to a saucepan, and simmering so the fruit breaks down and the liquid dissolves the sugar. This method is the quickest, but you can loose a little bit of the fruit flavor in the additional liquid. The alternative method takes a bit more time but creates a more flavorful syrup. All you do is cut the fruit up, or smash it and add granulated sugar and let it sit overnight. The sugar will break down the fruit in a process called maceration, and you’ll end up with a thick extremely intense fruit syrup.
In Japan, this fruit syrup is called Koso. In Korea this is called Cheong. Traditionally, in Korea they make their syrup with turbinado sugar, which provides depth of flavor, and that could be substituted for the granulated sugar I use as well.
Why you’ll love this recipe
Its refreshing. It goes without saying that having an adult slushy on a hot day is extremely refreshing and fun, and this version makes me feel like I’m sitting on the beach in Cabo.
A fun twist on a traditional frozen margarita. Traditional frozen margarita has triple sec or cointreau an orange flavored liquour, but here we are trading the oranges for pineapple giving the classic drink a tropical twist.
Frequently asked questions:
What if I only have fresh pineapple? This drink will be the most refreshing if you start with frozen pineapple, so I highly recommend planning ahead to freeze. You can buy the frozen pineapple from the grocery store if pineapple isn’t in season. You can also opt for the shaken version of this drink, which I included after the initial instructions below.
What if I don’t want it to be spicy? This drink has less of a kick and more of a warmth. I will say my husband can handle almost no spice, and he did enjoy this, so unless you are avoiding spice for health reasons, you may surprise yourself! If you absolutely cannot handle spice at all, you can substitute the Ancho Reyes Verdes Chili Poblano Liqueur 1:1 for Cointreau or Triple sec.
What if I don’t have pineapple syrup? You can just use plain simple syrup by adding 1:1 water and sugar to a saucepan and simmering until the sugar is dissolved. You can also do a quick pineapple syrup by adding 1 cup pineapple, 1 cup sugar, and half a cup of water, and bringing to a simmer, then straining out the pineapple pieces.
Ingredients
Pineapple Simple Syrup
3 ½ cups Finely chopped pineapple (about half a pineapple)
1 cup granulated sugar
For the drink:
3 oz Tequila Blanco
2 oz Ancho Reyes Verdes Chili Poblano Liqueur
2 oz Pineapple Syrup
1.75 oz Lime juice (from about 2 limes)
3 cups frozen pineapple chunks
1 cup ice cubes
2 tablespoons sugar or salt, for the rim
Zest from one lime, for the rim
To garnish: 1 pineapple wedge or 2 pineapple leaves
If you don’t have a blender, then make an iced version of this! Directions as follows:
Recipe for 2 drinks
2 oz tequila
2 oz Pineapple Syrup
Sugar
Mocktail
6 oz Lime soda water
1 oz Pineapple Koji
1.5 oz Lime Juice
Pineapple wedge for garnish
Grated frozen jalapeno
Method
Make the syrup. 1 day up to one week before you want to make the drink, make the Pineapple Syrup. Finely cut the pineapple and layer it in a large jar with sugar, cover with lid and set in fridge. Once sugar is dissolved, strain out chunks and reserve for smoothies, jams, etc. The syrup can be stored in an airtight container in the refrigerator for up to one month.
Prepare the glasses. Zest a lime into 2 tablespoons of sugar or salt, and stir together. Lightly coat the side of a whiskey glass, or margarita glass, with lime juice and sprinkle over sugar zest mixture. You can also do the traditional sugar rim method.
Make the drink. Add liquid ingredients to the blender followed by frozen pineapple and ice. Blend together until completely smooth. It should be a thick pourable consistency. Pour into the prepared glasses, and garnish with pineapple wedge or leaves. Serve immediately.
Frozen Spicy Pineapple Margarita
Spicy, sweet, and refreshing frozen cocktail with a little kick thanks to poblano flavored liquor. Serves 2.
Ingredients
Instructions
- 1 day up to one week before you want to make the drink, make the Pineapple Syrup. Finely cut the pineapple and layer it in a large jar with sugar, cover with lid and set in fridge. Once sugar is dissolved, strain out chunks and reserve for smoothies, jams, etc. The syrup can be stored in an airtight container in the refrigerator for up to one month.
- Prepare the glasses. Zest a lime into 2 tablespoons of sugar or salt, and stir together. Lightly coat the side of a whiskey glass, or margarita glass, with lime juice and sprinkle over sugar zest mixture. You can also do the traditional sugar rim method.
- Add liquid ingredients to the blender followed by frozen pineapple and ice. Blend together until completely smooth. It should be a thick pourable consistency. Pour into the prepared glasses, and garnish with pineapple wedge or leaves. Serve immediately.
