5 from 5 votes
Pineapple, Jalapeno & Ginger Margarita Slushie
Prep Time
15 mins
Cook Time
5 mins
Total Time
20 mins

Pineapple, Jalapeno & Ginger Margarita Slushie. Icy cold and refreshing, these margarita slushies are perfect for summer!

Course: Cocktail, Drinks
Cuisine: American, Mexican
Servings: 2
Calories: 766 kcal
  • Margarita Slushie Mix:
  • 1 Jalapeno – sliced into rings
  • 4 oz Tequila
  • 2 oz Triple Sec
  • 2 oz Lime Juice
  • 2 oz Pineapple Juice
  • 3 Cups Ice (about 10-12 oz.)*
  • Ginger Simple Syrup:
  • 1 ¼ Cup Water
  • 2 ½ oz Ginger – peeled and sliced into ¼’’ pieces
  • 1 ¼ Cup Sugar
  • Salt Rim Garnish:
  • 1 TBS Granulated Sugar
  • 1 tsp Coarse Salt
  • Dash Cayenne
  • Lime Juice – for the rim
  • Drink Garnish:
  • Fresh Pineapple – Cut into wedges
  • Jalapeno - sliced into rings (*use leftover rings from above)
  • Lime - sliced into rings or wedges
  1. 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.
  2. 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*.
  3. 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.
  4. Prepare the Salt Rim Garnish: Combine the sugar, salt and cayenne together in a small ramekin or bowl, stir to mix. Set aside.
  5. When ready to serve: Dip the rim of the margarita glass in lime juice. Roll rim in the salt garnish.
  6. 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.
Recipe Notes

*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.

Nutrition Facts
Pineapple, Jalapeno & Ginger Margarita Slushie
Amount Per Serving
Calories 766
% Daily Value*
Sodium 1172mg51%
Potassium 158mg5%
Carbohydrates 150g50%
Sugar 143g159%
Vitamin A 75IU2%
Vitamin C 20.7mg25%
Iron 0.1mg1%
* Percent Daily Values are based on a 2000 calorie diet.