Down the Hatch (Chile) Pineapple Margarita

Use 2 standard-size martini glasses.

Skewers:

• 1 Hatch chile
• Two 6-in bamboo skewers, for garnish
• Two 1-in chunks fresh pineapple
• 1 lime wedge
• Kosher salt, as needed, for the glasses

Margarita:

• 2 oz bottled or fresh pineapple juice
• 2 oz silver tequila
• 2 oz orange liqueur, such as Grand Marnier, Cointreau or triple sec
• 2 oz lime juice, freshly squeezed
• Ice

Cut two ¼-inch rings from the chile. Chop enough chile to make 1 tbsp. Save remaining chile for another use.

On each skewer, thread one pineapple chunk and one chile ring. Rub the lime wedge around the rim of each martini glass. Dip the rims of the glasses in salt. Set glasses and the skewered garnishes aside.

Stir pineapple juice and chopped chile in a shaker glass. Let stand to infuse for 1 minute. Add the tequila, liqueur, lime juice and ice, and shake well. Taste the cocktail - if you want it spicier, let it stand for another minute. Using a cocktail strainer, divide the cocktail among the glasses. Lay the skewered garnish across the top of each cocktail and serve.