Heart and Sol: A Spicy Pineapple Margarita

• 1 1/2 ozserrano and pineapple-infused reposado tequila
• 1/2 ozGrand Marnier
• 1 ozpineapple juice
• 1/2 ozfresh lime juice
• 1/2 ozhoney syrup

Preparation

1. 1.

   Combine all ingredients in a shaker with ice and shake. Strain over ice into the rimmed glass.

2. 2.

   Serrano/Pineapple-Infused Reposado TequilaCut 1/4 of a pineapple horizontally into layers (around four pieces) and half of a serrano pepper in half vertically. Grill the pineapple slices and peppers until charred. Combine all ingredients, including 1 750ml bottle of reposado tequila in a sealable glass container. Let it infuse for 24 hours minimum, checking on the mixture 2 to 3 times until preferred level of spiciness is reached. Strain out the pineapple and peppers using a fine-mesh strainer. Will keep for 2 months.