Spicy Pineapple Margarita with Hot Agave Syrup: Cocktail Time!

When Melissa’s Produce sent me home with one of their gorgeous pineapples a couple of weeks ago, I knew right away that some of that baby was going to end up in a margarita. I had to fight people to stop eating it before I got enough for a few margaritas, it was so good. (The margaritas were for multiple people, to be clear. Okay, two people.) After I slapped hands away, I used the rest of the pineapple to create my Spicy Pineapple Margarita with Hot Agave Syrup recipe. It’s an easy spicy cocktail and if you’re not a fan of heat, there are ways to modify it. Just be sure to use fresh pineapple!

Jump to Recipe

I got this fun pineapple corer months ago. (That’s my Amazon affiliate link; if you buy the corer, I get a small commission, but it doesn’t cost you anything extra.) It’s a game changer. You slice off the top of the pineapple, pop the corer on top of the center of the pineapple inside, then twist. It cuts it in spiral layers all the way down as far as you insert it; it’s a bit of a trick learning how far down to go. When you’ve reached the bottom, you rock it back and forth a bit to loosen the pineapple, then tug it out. You end up with fun slices that slide off the end of the corer when you disengage the handle by pushing two tiny little buttons.

This method does leave a lot of juice inside the pineapple, and you’ll get even more if you use the end of a tablespoon and scrape down the insides repeatedly. In our experience, each pineapple provides at least 8 oz of fresh juice! Sure, you could use store juice for these margaritas, but the little shreds of fresh pineapple flesh really add some tang to this drink.

If you’re planning on making tepache out of the remainder of the pineapple, you’ll still have plenty left. The only downer with the pineapple corer is that sometimes the pineapple is much wider than the corer and a lot of the flesh is left inside. I have cut the pineapple in half down the middle and cut some out if I feel there’s any that will be wasted. Corers come in different sizes, so you can purchase a small and a large if you plan on using it a lot.

Back to the Spicy Pineapple Margarita recipe….

If you’ve never had hot agave syrup, it’s similar to hot honey, but with red pepper flakes. It’s easy to make and lasts for a while in the refrigerator, as you won’t need much for this spicy cocktail. There are a lot of recipes for it online, but they’re all pretty similar. You can also purchase it in alcohol stores and some grocery stores.

How to Make Hot Agave Syrup

• Pour 1/2 cup agave syrup into a small stovetop pan. (I used Melissa’s Produce Agave syrup.)
• Add in 1 tbsp red pepper flakes and bring to a low simmer, stirring very frequently.
• Simmer for 2-3 minutes, then remove from heat.
• Add in 1 tsp orange juice. (Alternatively, you can add lemon juice but orange is a nice contrast.)
• Mix thoroughly and let cool; refrigerate to store.

You can double the recipe if you want more! You’re definitely saving money over purchasing it, and you can also cut the recipe in half again should you only want it for a few drinks. When you remove it from the refrigerator the next time, you may need to heat up what you plan on using in the microwave for 8-10 seconds to get it back to a more syrupy consistency. That’s not required, but it will blend with the rest of your Spicy Pineapple Margarita ingredients if you do. I’ve used the syrup in a stir fry and I even added it to a small amount Greek yogurt to go on top of avocado toast.

If you want it less spicy, add less of the agave; prefer it S P I C Y? Add more! Keep in mind, it does add a sweet factor. One time, I added jalapenos to the mix as I was making it, which added even more of a spice kick. I’m a “the spicier, the better” when it comes to cocktails.

See those pineapple chunks at the bottom of the glass? They really do add to the flavor and freshness factor. I’ve never been an at-home mixologist by any means, but I’m learning the value of making homemade syrups and using fresh syrups to really mimic a professional cocktail. I have a long ways to go to learn how to really make a lot of drinks, but so far, I make a mean Bourbon Sour, a killer Mojito, and now, a Spicy Pineapple Margarita. I’ve also got over 10 bitters in my growing collection and my Old Fashioned game is serious.

Let me know what you think about this drink! As always, drink responsibly, and don’t drink and drive. These drinks can sneak up on you!