Ingredients

• 1/2 cup granulated sugar
• 1/2 jalapeno pepper, stemmed and seeded
• 5 cups chopped fresh pineapple
• 1/2 cup tequila blanco
• Lime wedges, for the glasses
• Demerara sugar, for the glasses

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Instructions

1. Combine 1/2 cup each granulated sugar and water in a medium saucepan and cook over medium heat until the sugar dissolves, about 4 minutes. Remove from the heat. Add the jalapeno and set aside 15 minutes to infuse the syrup. Remove the jalapeno and discard; set the syrup aside to cool completely.
2. Pour the syrup into a blender and add the pineapple and tequila. Blend until very smooth, about 2 minutes. Transfer to a pitcher; refrigerate until ready to serve, at least 1 hour. Moisten the rims of 4 to 6 glasses with lime wedges, then dip in demerara sugar; fill with ice and the cocktail.
3. Photograph by Dave Lauridsen