5tbspTequila blanco or reposadoor leave out if making a virgin margarita
1/2cupPineapple juice
3tbspCointreauor leave out if making a virgin margarita
3tbspFresh lime juice
Kosher salt or flaky sea saltfor the rim
Icefor serving (try clear ice)
Pineapple wedge/jalapeño slicefor the garnish
Instructions
Using a lime wedge, cut a small notch in it and run it around the edge of a glass to garnish. Salt the rim's outer edge before serving (or for a festive look, use Margarita Salt).
For a medium-spicy drink, use 3 to 4 thin slices of jalapeño pepper; add more or less to taste. Remove the seeds if you prefer a more subdued heat.* Make sure to clean up after yourself with soap and water.
Fill a cocktail shaker halfway with ice and add the jalapeño slices, tequila, pineapple juice, Cointreau, and lime juice. Leave out tequila and Cointreau if you are making a virgin. Shake well. Shake until it's icy cold. Pour the margarita into a glass with a salted rim. Stir well and serve immediately. Serve the drink with ice cubes in it.