Jalapeno- sliced into rings (*use leftover rings from above)
Lime- sliced into rings or wedges
For the Margarita Mix: Combine the jalapeno flavored tequila, triple sec, lime juice, pineapple juice and 6 ounces of the ginger syrup together in a tall, freezable container with a tight fitting lid. Place container in the freezer for at least 8 hours, and up to one week.
Make the Jalapeno flavored Tequila: Muddle 3 slices of jalapeno rings with tequila in a shaker. Allow to sit at least 5 minutes up to one week. When ready, strain tequila and discard jalapeno*.
Make the Ginger Simple Syrup: Bring all syrup ingredients to a boil in a small saucepan. Remove from heat immediately and allow to sit, off heat, for 30 minutes or until cooled. Use an immersion blender to puree syrup. Transfer to a fine mesh strainer set over a large bowl or container and strain. Transfer to a jar or container with a tight fitting lid. Set aside or refrigerate until ready to use.
Prepare the Salt Rim Garnish: Combine the sugar, salt and cayenne together in a small ramekin or bowl, stir to mix. Set aside.
When ready to serve: Dip the rim of the margarita glass in lime juice. Roll rim in the salt garnish.
Place the cocktail mix and ice in a blender. Blend until desired “slushie” consistency. Pour margarita slushie into salt rimmed glass. Garnish with pineapple, jalapeno and lime wedges. Enjoy.
*The longer the jalapeno sits in the tequila, the spicier the tequila will be. 20 minutes of the jalapeno soaking in the tequila will render a SPICY tequila, so proceed past the 20 minute mark with caution. *The margarita cocktail mix will be very STRONG. It will mellow once blended with the ice. Add more ice to the blender for a weaker margarita. *The ginger simple syrup will keep, tightly covered, in the refrigerator for up to 10 days.