Jalapeño Infused Tequila

1. Add the tequila and jalapeño to a clean, lidded container. Shake to combine and allow the flavors to meld for 12-24 hours, depending on how spicy you’d like it. Once the flavor has developed to your liking, strain the jalapeños and discard.
2. The tequila will keep for up to 1 year. I like to store mine in the freezer.

Cocktail

1. Cut your pineapple into 1 inch thick rings, discarding the rind and removing the core.
2. Preheat your grill to medium-high and oil it lightly. Grill your pineapple for 4-5 minutes on each side, until you get nice grill marks and it begins to soften slightly.
3. Place the grilled pieces in a bowl and allow to cool completely in the refrigerator.
4. Cut away the husk of the pineapple, slice into 1 inch thick rings, and remove the core.
5. Preheat your grill to medium-high (or get let it get nice and hot for 20 minutes or so if using charcoal), and oil the grate lightly.
6. Grill pineapple slices for 4-5 minutes on each side, or until nicely caramelized. Transfer to a bowl and place in the fridge until completely cool.
7. Add the jalapeño infused tequila, triple sec, 2 slices of the grilled and chilled pineapple (and any juices that have accumulated in the bowl), lime juice, agave, vanilla extract and water to the blender. Blend until smooth, then strain through a fine mesh sieve to remove the pulp from the pineapple.
8. Pour over crushed ice, and garnish with extra grilled pineapple or lime wedges.