Habanero Pineapple Margaritas

For Habanero-Infused Tequila:

Slice habaneros and place in a mason jar or sealed container with 750ml (25 ounces) of tequila. Let infuse for 12-24 hours. Be sure to remove peppers and strain out any remaining seeds before storing tequila longer term. Excess exposure will lead to green vegetal off-flavors. Start with 1-2 Habaneros or 2-3 Jalapeños per 750ml bottle. If you overshoot on heat, you can cut the batch with additional tequila.

For Pineapple Habanero Margarita:

Combine 2 oz habanero tequila, 1.5 oz pineapple juice, 0.5 oz triple sec, 0.5 oz lime juice, and 0.25 oz simple syrup in a shaker with ice. Shake well until chilled. Prepare a chilled glass with a salted rim. Dump the contents of the shaker into the prepared glass. Garnish with a pineapple wedge.