Traditional recipes

Piña-Habañero Margarita

Piña-Habañero Margarita

Try this Piña-Habañero Margarita recipe from the 'Hartwood' cookbook

Thick, fruity, spicy: this is a margarita with a lot of personality. If you do your prep ahead of time (infuse the tequila with the habañero 36 hours before; purée fresh pineapple in a blender earlier in the day), you can mix together one round after another after your guests arrive. A trick from behind the bar: Shake the drink and pour two-thirds of it into the glass, then shake the rest of the drink again before topping it off, so that the margarita has a slightly frothy head.

Excerpted from Hartwood by Eric Werner and Mya Henry puréewith Christine Mulke and Oliver Strand (Artisan Books). Copyright © 2015.


For the margarita:

  • Table salt, to taste
  • Chile Lime Salt (recipe follows), to taste
  • 1 scant shot tequila reposado
  • 1/2 shot habañero tequila (recipe follows)
  • 1/2 shot orange liquer, such as Cointreau
  • 1/2 Cup pineapple puree (or substitute fresh pineapple juice)

For the habanero tequila:

  • 4 Ounces tequila reposada, one-hundred percent agave
  • 1 habañero, halved

For the chile lime salt:

  • 4 dried árbol chiles
  • 2 Tablespoons kosher salt
  • Grated zest of three limes