Recipe · Obliterator®
Frozen spicy pineapple margarita
Why make a regular margarita when you can make a jalapeño-infused pineapple margarita? You can tailor the heat to your own preference by adjusting the amount of jalapeño.
Ingredients
(optional)
- Simple syrup or agave nectar
- Kosher salt or granulated sugar
Margarita
- 3 cups frozen pineapple chunks
- ½ cup ice cubes (about 4 cubes)
- 1-2 slices jalapeño, about 1 inch thick, plus thin slices for garnish (optional)
- 1 generous pinch kosher salt
- ⅔ cup silver tequila
- ½ cup pineapple juice
- ⅓ cup lime juice (from about 3 limes), plus lime slices for garnish
- 3 Tbsp simple syrup or agave nectar
- 2 Tbsp triple sec
Method
- To rim the glasses: Place some simple syrup or agave nectar in a shallow bowl, and salt or sugar on a plate. Dip the rim of a glass in the syrup and then immediately dip into the salt or sugar. Repeat with the remaining glasses and set aside.
- Add all margarita ingredients to the blending jar and cover with the lid.
- Set the blender to Auto Blend. Press the BLEND button.
- When blending ends, divide the drink among the prepared glasses and serve garnished with lime and/or jalapeño slices, if desired.
Travel Jar Variation (select models only): You can adapt this recipe for the travel jar by using half the amount of each ingredient. Instead of using Auto Blend, use manual speed starting at Speed 1 and gradually increasing speed. Process until everything is fully blended. (Auto Blend is specially designed for the 48 oz. jar.)
