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  • annaelizabethrossi


These "Nightshade Margaritas"bring on the heat! You are in the scoville driver's seat with this house infused tequila. The longer it sits, the hotter it gets so plan cocktail hour accordingly.

Serves 2-3


  • 8oz canned coconut milk, full fat

  • 1/2 fresh pineapple, cored, diced and frozen (about 3-4 cups)

  • 1/2 cup freshly squeezed lime juice, more or less to taste

  • 1/2 cup pepper infused tequila, I used 2 habanero, 2 jalapeño and 2 serrano in this batch with about 750 ml of Kirkland brand Tequila Silver and loved it.

  • 3 TBS agave, more or less to taste

  • Lime wheels for garnish

  • Tajin for rimming

  • Pineapple Fronds for garnish, optional

  • Ice, optional


  1. In a high powered blender, combine the coconut milk, pineapple, lime, infused tequila and agave. Blend until smooth. Taste and adjust with lime and agave. *The sweetness of the pineapple and the heat of the tequila will vary so taste and adjust so it is perfect and to your liking :) Adding a cup of ice is also a nice way to get an extra chill and lighten it up a bit.

  2. Rim glasses with lime juice and dust with Tajin. (If you would like a local, organic option Curio Spice's "Magic Salt" is great).

  3. Serve garnished with a wedge of lime and pineapple frond. C H E E R S ! ! !

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