Cinco de Mayo has come and gone but who needs a holiday to drink a margarita? A few months ago, rapper E-40 released a new Tequila called E. Cuarenta– which is the perfect go-to spirit for this month’s sweet and picante cocktail.

Are you ready for something spicy? I believe cocktails should be fun, easy and pretty and this pineapple and jalapeno concoction definitely fits the bill. So, let’s shake it up!

Snap a picture of your finished cocktail and share it with me on Instagram using the hashtag #closetmixologist and tag me @iamlisareneejohnson

INGREDIENTS

• 3 ounces jalapeno infused tequila
• 1 ounce triple sec
• 2 triangle slices of grilled pineapple chilled
• 3 tablespoons fresh lime juice (juice of 1 lime)
•  2 tablespoons agave syrup to taste
• 3/4 cup water
• 1 teaspoon vanilla extract
• Crushed ice
•  Grilled pineapple and lime wedges for garnish
• Tajin, Citrus salt or kosher salt for rimming your glass

INSTRUCTIONS

JALAPENO INFUSED TEQUILA

1. Add tequila and jalapeno to a clean, mason jar. Shake to combine and allow the flavors to meld for 12-24 hours, depending on how spicy you’d like it. Once the flavor has developed, strain the jalapenos and discard.
   
2. The tequila will keep for up to 1 year. I like to store mine in the freezer.

COCKTAIL (SERVES 2)

1. Cut pineapple into 1 inch thick rings
2. Grill pineapple for 3-4 minutes on each side, then place in a bowl and refrigerate.
3.  Add jalapeno infused tequila, triple sec, 2 slices of the grilled and chilled pineapple (and any juices that have accumulated in the bowl), lime juice, agave, vanilla extract and water to a blender. Process until smooth. If desired, strain to remove the pulp from the pineapple.
4. Add tajin to the rim of your glass
5. Pour mixture over ice and garnish with extra grilled pineapple, jalapeno slices or lime wedges.