Step 1: Prepare the Chili
Wash and dry a fresh jalapeño. For a milder shot, slice it in half lengthwise and use a spoon to scrape out the inner white membrane and seeds—this is where most of the capsaicin (heat) resides. For a very spicy shot, leave the seeds in. Slice the pepper into thin rounds. For maximum infusion, you can also gently muddle one slice in the shaker tin before adding other ingredients.
Step 2: Juice the Pineapple
If using fresh pineapple, cut a few rings or chunks. Use a juicer, or simply blend a chunk and strain it through a fine-mesh sieve or cheesecloth to get smooth, pulp-free juice. This fresh juice is the single biggest factor in elevating your shot from good to extraordinary.
Step 3: Prepare the Glass (Optional Rim)
If using a Tajín or chili-lime salt rim, take a lime wedge and run it around the outer rim of your shot glass(es). Dip the moistened rim into a small plate of the seasoning, twisting to coat evenly. This adds a tangy, salty, spicy crunch that complements the liquid perfectly.
Step 4: Build and Infuse in the Shaker
Fill a cocktail shaker 2/3 full with fresh ice. Add the 1 ½ oz of blanco tequila, 1 oz of fresh pineapple juice, and your prepared jalapeño slices (start with 2). If using the optional lime juice and agave nectar, add them now. The ice is key here—it’s not just for chilling; it will help “bruise” the jalapeño slices as you shake, releasing their flavor and spice into the liquid.
Step 5: The Vigorous Shake
Secure the lid on your shaker. Shake vigorously for 12-15 seconds. You should hear the ice crashing and see condensation form on the outside of the shaker. This intense shaking chills the liquid rapidly, dilutes it slightly for smoothness, and fully infuses the spice from the jalapeño.
Step 6: Double-Strain for Clarity
Place your fine mesh strainer over the mouth of the prepared shot glass(es). Pour the contents of the shaker through the strainer. This double-straining (through the shaker’s built-in strainer and the fine mesh) is essential to catch any small ice chips, pineapple pulp, and, most importantly, the jalapeño seeds and flesh, ensuring a smooth, clean shot.
Step 7: Garnish and Serve
Skewer a small, decorative slice of jalapeño and/or a tiny cube of fresh pineapple on a toothpick or cocktail pick and rest it across the rim of the shot glass. Alternatively, serve with a small lime wedge on the side for guests to squeeze in if they wish. Serve immediately with a smile and perhaps a “Salus!”
