When we think of reasons to drink during May, Cinco de Mayo is (unsurprisingly) the thing that comes to mind. And since margaritas go hand-in-hand with the Mexican celebration, we knew that had to be our Cocktail of the Month. But we also knew this couldn’t be your typical margarita. It had to be dynamic and it had unique. When we stumbled on this recipe from the blog Platings and Pairings, we knew we had found exactly what we needed. Crafted by the blog’s creator Erin Lynch, the recipe is based on a similar drink served at Chez José in Portland, Oregon. The cocktail is simultaneously spicy, smoky, and sweet — creating that perfect combination that can get, well… a little bit dangerous. Pro tip: Make a big batch of the jalapeno-infused tequila and use in place of your favorite tequila recipes. The concoction should hold up in the freezer for about a year. GRILLED PINEAPPLE JALAPENO MARGARITA Ingredients (makes 2) 1 cup silver tequila 1 jalapeno, sliced into rings 1/2 ounce triple sec 2 1-inch thick rings of pineapple, grilled and chilled 3 Tbsp fresh lime juice 2 Tbsp agave syrup 3/4 cup water 1 tsp vanilla extract Salt, to rim glass Lime wedges or grilled pineapple, for garnish Directions Add the tequila and jalapeno to a lidded container. Shake to combine and allow to infuse for 12 to 24 hours. Once the mixture is ready, strain out the jalapenos and discard. On medium-high heat, grill the pineapple rings for 4 to 5 minutes per side. Allow to cool completely in a bowl in the fridge. Once chilled, add the tequila, triple sec, chilled pineapple (plus any juices that have collected in the bowl), lime juice, agave, vanilla extract, and water into a blender. Blend until smooth, then strain using a fine mesh strainer. Use a lime wedge to wet the rim of each glass, then dip them into the salt. Divide the margarita between the glasses with ice, and garnish with lime wedges or additional chunks of grilled pineapple. Add even more interest to this recipe by using citrus salt on the rim. We recommend this lemon sea salt harvested in Cyprus, Greece. Photo and recipe courtesy of Platings and Pairings