Jalapeno-Pineapple Tequila Cocktails

• 1/2 cup granulated sugar
• 1/2 jalapeno pepper, stemmed and seeded
• 5 cups chopped fresh pineapple
• 1/2 cup tequila blanco
• Lime wedges, for the glasses
• Demerara sugar, for the glasses

1. Combine 1/2 cup each granulated sugar and water in a medium saucepan and cook over medium heat until the sugar dissolves, about 4 minutes.
2. Remove from the heat.
3. Add the jalapeno and set aside 15 minutes to infuse the syrup.
4. Remove the jalapeno and discard; set the syrup aside to cool completely.
5. Pour the syrup into a blender and add the pineapple and tequila.
6. Blend until very smooth, about 2 minutes.
7. Transfer to a pitcher; refrigerate until ready to serve, at least 1 hour.
8. Moisten the rims of 4 to 6 glasses with lime wedges, then dip in demerara sugar; fill with ice and the cocktail.
9. Photograph by Dave Lauridsen

granulated sugar, pepper, fresh pineapple, tequila blanco, lime wedges, sugar

Taken from www.foodnetwork.com/recipes/marcela-valladolid/jalapeno-pineapple-tequila-cocktails.html (may not work)