Spicy Pineapple Margarita: Heart and Sol - Imbibe Magazine Subscribe + Save

Heart and Sol: A Spicy Pineapple Margarita

Heart and Sol spicy pineapple margarita cocktail

A roller coaster of sweet and spicy for the taste buds.

This spicy pineapple Margarita combines just the right amount of serrano pepper heat with the soothing, sweet complexity of the tropical fruit. Billy Rockefeller, beverage director of The Longboard on Sullivan’s Island, describes it as “a repetitive roller coaster of the taste buds.”


  • 1 1/2 oz. serrano and pineapple-infused reposado tequila
  • 1/2 oz. Grand Marnier
  • 1 oz. pineapple juice
  • 1/2 oz. fresh lime juice
  • 1/2 oz. honey syrup
  • Tools:shaker, strainer
  • Glass:rocks
  • Garnish:smoked salt rim, dehydrated pineapple (or pineapple wedge) and a pineapple frond


Combine all ingredients in a shaker with ice and shake. Strain over ice into the rimmed glass.

Serrano/Pineapple-Infused Reposado TequilaCut 1/4 of a pineapple horizontally into layers (around four pieces) and half of a serrano pepper in half vertically. Grill the pineapple slices and peppers until charred. Combine all ingredients, including 1 750ml bottle of reposado tequila in a sealable glass container. Let it infuse for 24 hours minimum, checking on the mixture 2 to 3 times until preferred level of spiciness is reached. Strain out the pineapple and peppers using a fine-mesh strainer. Will keep for 2 months.

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